This Lemon Poppy Seed Zucchini Bread is a delightful combination of moist zucchini bread with a refreshing lemon twist. The addition of poppy seeds adds a subtle crunch and a burst of flavor to this classic treat.
Total Time:50 minutes
Yield:2 large loaves or 6 mini loaves
Ingredients
Dry Ingredients:
4 cups flour
1 1/2 cups sugar
1 3.4oz pkg instant lemon pudding mix
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
Wet Ingredients:
4 eggs
1 1/4 cups milk
1 cup oil
3 Tbsp lemon juice
Additional Ingredients:
2 cups peeled, shredded zucchini
1/4 cup poppy seeds
1 Tbsp lemon zest
Instructions
Prepare Pans: Spray loaf pans and line with parchment paper.
Mix Dry Ingredients: Combine flour, sugar, pudding mix, baking soda, baking powder, and salt in a bowl.
Prepare Wet Ingredients: In a separate bowl, whisk eggs, milk, oil, and lemon juice; add to dry mix.
Add Zucchini and Flavors: Stir in zucchini, poppy seeds, and lemon zest until just combined.
Bake: Pour batter into pans and bake at 325°F for 50-55 minutes for large pans or 30-35 minutes for mini pans.
Cool and Serve: Allow to cool in pans for 10 minutes before transferring to cooling racks.
Notes
This bread freezes well for future enjoyment.
For a variation, try adding a lemon glaze on top.
Author:Anna
Prep Time:15 minutes
Cook Time:50-55 minutes for large pans, 30-35 minutes for mini pans
