Lemon Poppy Seed Zucchini Bread is a soft, moist, and flavor-packed quick bread that combines the brightness of lemon, the delightfully nutty crunch of poppy seeds, and the moistness of zucchini for a delicious treat. The addition of instant lemon pudding mix ensures each bite is extra tender, making it perfect for breakfast or a snack.
Total Time:50 minutes
Yield:2 large loaves or 6 mini loaves
Ingredients
Dry Ingredients
4 cups all-purpose flour
1 1/2 cups sugar
1 (3.4 oz) package instant lemon pudding mix
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
Wet Ingredients
4 large eggs
1 1/4 cups milk
1 cup oil (vegetable or canola)
3 tablespoons lemon juice (freshly squeezed preferred)
Mix-ins
2 cups peeled, shredded zucchini
1/4 cup poppy seeds
1 tablespoon lemon zest
Instructions
Prepare the pans: Preheat your oven to 325°F (163°C). Spray two large (9×5-inch) or six mini (5×3-inch) loaf pans with nonstick spray and line the bottoms with parchment paper for easy removal; set aside.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, instant lemon pudding mix, baking soda, baking powder, and salt until well combined.
Combine wet ingredients: In a separate small mixing bowl, beat the eggs, then whisk in the milk, oil, and lemon juice until smooth.
Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Stir gently with a spatula or spoon until the batter is just combined and no streaks of flour remain; do not overmix.
Add mix-ins: Fold in the shredded zucchini, poppy seeds, and lemon zest until evenly distributed throughout the batter.
Bake: Pour the batter evenly into your prepared pans. Bake for 50-55 minutes for large pans or 30-35 minutes for mini pans. The bread is done when a toothpick inserted in the center comes out clean.
Cool: Allow the breads to cool in the pans for 10 minutes before carefully turning them out onto a wire rack to cool completely.
Notes
Do not overmix the batter, as this can cause the bread to become dense.
Make sure to squeeze excess moisture from the zucchini before adding to avoid a soggy loaf.
Baking time may vary depending on your oven and the size of the pans. Always check with a toothpick or cake tester.
For extra lemon flavor, add a lemon glaze on top: mix powdered sugar with lemon juice until pourable.
The bread freezes well. Wrap cooled loaves tightly and freeze for up to 2 months.
