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Front shot of quick lemon zucchini bread with poppy seeds

Lemon Zucchini Bread


  • Author: Richa
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 Loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Moist, cakey and so quick, this Lemon Zucchini Bread has got a burst of flavour from the lemon + it hides so much zucchini that this can pass as a vegetable! This is a quick bread recipe thats perfect for breakfast, dessert or as a snack.


Ingredients

 

  • 1 3/4 cup grated Zucchini (2 large zucchinis)
  • 1 Egg
  • 1/2 cup + 2 tablespoon (150 grams) Sugar
  • 1/2 cup (120 ml) Oil
  • 1 1/4 cup (140 grams) Plain All Purpose Flour
  • 4 tablespoons Cornflour
  • 4 tablespoons Milk Powder
  • 3/4 teaspoon Salt
  • 1/3 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • 2 1/2 tablespoons Lemon Juice
  • 1 Lemon, zested
  • 1 1/2 tablespoons black Poppy Seeds

Instructions

 

  1. Preheat oven at 180 C/ 350 F. Line, grease and flour a 9″x 5″ loaf tin and keep ready.

  2. Squeeze as much water as possible out of the grated zucchini and set aside.
  3. Beat together egg, sugar and oil for about 3-4 minutes.

  4. Sift together flour, cornflour, milk powder, baking soda, baking powder and salt and keep aside.

  5. Add lemon juice and lemon zest to the egg-sugar mixture and stir to combine.

  6. Fold dry ingredients in to the wet ingredients, add the grated zucchini and half of the poppy seeds. Fold to combine.

  7. Pour the ready mixture in to the prepared loaf tin and sprinkle with remaining poppy seeds on top.

  8. Bake in the preheated oven at 180C/ 350F for 50-55 minutes or until a toothpick inserted in the centre comes out clean.

  9. Let it cool for 15 minutes before demoulding. Let the bread rest on a wire rack to cool completely before slicing.

Notes

  • Prepping Zucchini: Use a grater to grate zucchini or the shredder attachment of the food processor
  • Lime vs Lemon: Lime has a stronger flavour so if using lime juice, reduce the amount to 1 1/2 tablespoons
  • Avoid sinking middle: While folding the zucchini into the batter, make sure not to mix vigorously which can destroy the air bubbles and deflate the bread while baking
  • Storing Lemon Zucchini Bread: Store the bread wrapped in a tea towel in an airtight container for up to 4 days. This bread is a moist bread and can go bad quickly if there’s too much moisture or humidity. The tea towel helps absorb some of the moisture as it sits outside. Alternatively, you can also refrigerate the bread and reheat in the microwave before serving.