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Lemon Poppyseed Zucchini Bread | A simple, quick bread recipe that is easy to whip up and makes a delicious snack paired with a cup of coffee. #bread #zucchinibread #recipe
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Lemon Poppyseed Zucchini Bread

Skip the traditional zucchini bread and make this lemon poppyseed zucchini bread with all of your extra garden zucchini! The perfect accompaniment to your morning coffee. 
Course Appetizer, Bread, Breakfast, Snack
Cuisine American, Vegetarian
Keyword lemon poppyseed, lemon poppyseed zucchini bread, lemon zucchini bread, Zucchini bread
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Servings 1 loaf, 10-12 slices
Calories 222kcal
Author Dietitian Debbie

Ingredients

  • 2 cups whole wheat all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3 tablespoons poppyseeds
  • 1/3 cup unsweetened shredded coconut
  • 2 eggs
  • 1/2 cup olive oil
  • 1/2 cup granulated sugar
  • 1/2 cup full fat plain yogurt
  • Zest from 1 lemon ~1 1/2 tablespoons
  • Juice from 1 lemon ~3 tablespoons
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • Optional: 2 tablespoons shredded coconut for top of loaf.

Instructions

  • Preheat the oven to 325 degrees Fahrenheit. Line a 9-by-4 1/2-inch loaf pan with parchment paper and spray with cooking oil. Set aside. 
  • In a small mixing bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt, poppyseeds, and coconut). 
  • In a large mixing bowl, stir together wet ingredients (eggs, olive oil, sugar, yogurt, lemon zest, lemon juice, and vanilla extract). Stir in the shredded zucchini. 
  • Add the dry ingredients to the wet ingredients bowl. Stir just until no more dry clumps are visible in dough. 
  • Pour dough into prepared loaf pan. Evenly sprinkle shredded coconut over top of the dough. Bake for 70 minutes or until golden brown on top and toothpick inserted into bread comes out clean. 
  • Transfer loaf to cooling rack and let cool for at least 10 minutes. Lift bread out of the pan using the parchment paper and let cool completely before slicing. 

Notes

Recipe adapted from Food and Wine. 

Nutrition

Serving: 1slice | Calories: 222kcal | Carbohydrates: 26g | Protein: 3.5g | Fat: 10.5g | Saturated Fat: 2g | Polyunsaturated Fat: 8.5g | Cholesterol: 29mg | Sodium: 166mg | Fiber: 1g | Sugar: 9g