Lemon Poppyseed Zucchini Bread

 Here’s a delightful recipe for Lemon Poppyseed Zucchini Bread—a moist, zesty loaf that's perfect for breakfast or a sweet snack!

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Ingredients

Dry Ingredients:

2 cups all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tbsp poppy seeds

Wet Ingredients:

1 cup grated zucchini (squeezed to remove excess moisture)

3/4 cup granulated sugar

1/4 cup brown sugar

1/2 cup vegetable oil (or melted coconut oil)

2 large eggs

1/4 cup plain Greek yogurt (or sour cream)

Zest of 1 lemon

2 tbsp fresh lemon juice

1 tsp vanilla extract

Optional Glaze:

1/2 cup powdered sugar

1-2 tbsp fresh lemon juice

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Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

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2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.

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3. Mix Wet Ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, yogurt, lemon zest, lemon juice, and vanilla until smooth.

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4. Combine

Gently fold the grated zucchini into the wet ingredients. Gradually add the dry ingredients, stirring until just combined. Do not overmix.

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5. Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

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6. Cool

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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7. Add the Glaze (Optional)

In a small bowl, mix powdered sugar with lemon juice until smooth. Drizzle over the cooled bread.

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Serve

Slice and enjoy the bright, citrus

y flavor with a hint of crunch from the poppy seeds. This bread is perfect with a cup of tea or coffee!