Zucchini Lemon Poppyseed Bread
Bright, zesty, and irresistibly moist, this Zucchini Lemon Poppyseed Bread is the perfect balance of fresh citrus flavors and wholesome goodness. Made with two cups of freshly grated zucchini, this quick bread stays tender and moist without being heavy, while a splash of lemon juice and a sprinkle of lemon zest add a vibrant tang. The poppyseeds lend a delicate crunch and a nutty undertone, creating a delightful texture in every bite. Enhanced with unsweetened applesauce for natural sweetness and a touch of vanilla for warmth, this loaf is a healthier twist on a classic treat. Simple to prepare in just 15 minutes, this elegant yet comforting bread makes a beautiful addition to brunch spreads, afternoon tea, or as a grab-and-go snack. Whether you enjoy it plain or with a smear of butter, this Zucchini Lemon Poppyseed Bread is guaranteed to steal the spotlight.
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Recipe Information
Ingredients
- 2 cups (grated, packed) Zucchini
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Poppyseeds
- 2 whole Large eggs
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan, then line it with parchment paper for easy removal.
Grate 2 cups of zucchini and place it in a clean kitchen towel. Squeeze out any excess moisture and set aside.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppyseeds. Whisk to evenly combine.
In a medium bowl, whisk together the eggs, vegetable oil, unsweetened applesauce, lemon juice, lemon zest, and vanilla extract until smooth.
Gently fold the grated zucchini into the wet mixture.
Pour the wet ingredients into the bowl of dry ingredients. Stir with a spatula until just combined; do not overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. Enjoy your Zucchini Lemon Poppyseed Bread with coffee or tea, or simply on its own!
Nutrition Facts
Calories |
2953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5263 mg | 229% | |
| Total Carbohydrate | 434.0 g | 158% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 235.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 410 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
