Description
A moist and flavorful quick bread featuring the bright taste of lemon and the slight crunch of poppy seeds, with grated zucchini for added moisture.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup grated zucchini (about 1 medium zucchini)
- 3 tablespoons poppy seeds
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and baking powder.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the lemon zest and lemon juice to the wet ingredients and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the grated zucchini and poppy seeds.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Ensure your zucchini is well-drained after grating to prevent a soggy bread.
- You can add a simple lemon glaze (powdered sugar and lemon juice) once the bread has cooled.
- Store cooled bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American