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Lemon Poppy Seed Zucchini Bread Recipe

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4.1 from 55 reviews

This Lemon Poppy Seed Zucchini Bread is a moist, flavorful twist on classic zucchini bread, infused with bright lemon zest and juice, complemented by the subtle crunch of poppy seeds. Perfect for breakfast, a snack, or a light dessert, this bread combines fresh zucchini with instant lemon pudding mix for a tender crumb and vibrant citrus notes.

  • Total Time: 65 minutes
  • Yield: 2 large loaves or 6 mini loaves

Ingredients

Dry Ingredients

  • 4 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 (3.4 oz) package instant lemon pudding mix
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 4 large eggs
  • 1 ¼ cups milk
  • 1 cup vegetable oil
  • 3 tablespoons fresh lemon juice

Add-ins

  • 2 cups peeled and shredded zucchini
  • ¼ cup poppy seeds
  • 1 tablespoon grated lemon zest

Instructions

  1. Prepare pans: Spray two large 9×5 inch loaf pans or six 5×3 inch mini loaf pans with non-stick spray and line the bottoms with parchment paper. Set aside.
  2. Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, instant lemon pudding mix, baking soda, baking powder, and salt. Whisk together to evenly distribute all the dry ingredients.
  3. Combine wet ingredients: In a separate smaller bowl, whisk together the eggs, milk, vegetable oil, and fresh lemon juice until well combined.
  4. Integrate wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful not to overmix to maintain a tender crumb.
  5. Add zucchini and flavorings: Fold in the peeled shredded zucchini, poppy seeds, and lemon zest until the batter is evenly mixed.
  6. Pour batter and bake: Divide the batter evenly between the prepared pans. Bake in a preheated oven at 325°F (163°C) for 50-55 minutes if using the large loaf pans, or 30-35 minutes for mini loaves, until a toothpick inserted in the center comes out clean.
  7. Cool the bread: Remove the loaves from the oven and cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Make sure to peel the zucchini to avoid excess moisture in the bread, which can make it dense.
  • You can substitute the instant lemon pudding mix with a lemon-flavored gelatin powder if unavailable, though pudding mix ensures extra moistness.
  • Adjust sugar quantity slightly if you prefer a sweeter or less sweet bread.
  • Allow the bread to cool fully before slicing to prevent crumbling.
  • Store wrapped in plastic wrap or an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/lemon-poppy-seed-zucchini-bread-recipe/