Can I use whole wheat flour instead of all-purpose flour for LEMON POPPY SEED ZUCCHINI BREAD?

Yes, you can substitute whole wheat flour for all-purpose flour in LEMON POPPY SEED ZUCCHINI BREAD. However, keep in mind that using whole wheat flour may result in a denser texture. It's a good idea to mix half all-purpose flour with half whole wheat flour for a lighter result while still adding some whole grain nutrition.

How do I know when the LEMON POPPY SEED ZUCCHINI BREAD is done baking?

To check if the LEMON POPPY SEED ZUCCHINI BREAD is done, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs attached, it means the bread is ready. If the toothpick has wet batter on it, continue baking it for another 5-10 minutes and check again.

Can I make LEMON POPPY SEED ZUCCHINI BREAD vegan?

Yes, you can easily modify this recipe to make it vegan. Replace the eggs with a combination of flaxseed meal and water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water equals one egg). You can also substitute the vegetable oil with a neutral plant-based oil and ensure the rest of the ingredients are dairy-free.

How long will the LEMON POPPY SEED ZUCCHINI BREAD last?

When stored properly in an airtight container at room temperature, LEMON POPPY SEED ZUCCHINI BREAD can last for 3-5 days. If you want to keep it longer, wrapping it tightly and freezing it will extend its shelf life for up to a month.

What can I serve with LEMON POPPY SEED ZUCCHINI BREAD?

LEMON POPPY SEED ZUCCHINI BREAD is delicious on its own, but you can elevate the serving experience by pairing it with cream cheese or a dollop of butter. It's also great alongside fresh fruit, yogurt, or tea for a lovely afternoon snack.

Lemon Poppy Seed Zucchini Bread

Ingredients

Scale

2 large eggs
1/2 cup vegetable oil
2 tsp lemon zest
3 Tbsp lemon juice
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
2 cups shredded zucchini, lightly packed
3 Tbsp poppy seeds
1 1/2 cups powdered sugar (for glaze)
2 Tbsp lemon juice or milk (for glaze)

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Instructions

Preheat your oven to 350°F and grease your 9×5 inch loaf pan, or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar until fully combined.
Whisk in the baking powder, baking soda, and salt until evenly distributed.
Gently fold in the all-purpose flour until just incorporated, ensuring no dry pockets of flour remain.
Carefully fold in the shredded zucchini and poppy seeds, being mindful not to overmix.
Pour the batter into the prepared loaf pan, smoothing the top slightly.
Bake for 60-65 minutes until golden and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a cooling rack.
To make the glaze, whisk the powdered sugar with lemon juice until pourable, then drizzle over the cooled bread.

Notes

Do not overmix the batter. For a swap, use melted coconut oil instead of vegetable oil.

Author: isabella-moreno
Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 15g
Sodium: 250mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg