Description
A delightful zucchini bread infused with refreshing lemon and nutty poppy seeds, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup shredded zucchini
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon lemon zest
- 1/4 cup lemon juice
- 1/4 cup poppy seeds
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Combine the shredded zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla extract in a large bowl, mixing until well combined.
- Whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, lemon zest, and poppy seeds in another bowl.
- Add the dry ingredients to the wet mixture, stirring lightly until just combined, being careful not to overmix.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Mix the powdered sugar with lemon juice in a small bowl to create the glaze, adjusting the consistency as needed.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Drizzle the lemon glaze over the cooled bread before slicing, allowing the sweetness to soak in.
Notes
For a vegan version, substitute eggs with a flaxseed meal mixture and use plant-based oil. Adjust the lemon zest and juice for a milder flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg