Lemon-Poppy Seed Zucchini Bread | Recipe | Well Done

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

Preheat the oven to 350°F (175°C).

Grease and flour a loaf pan.

Grate the zucchini and squeeze out excess moisture using a clean cloth.

In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

In another bowl, whisk together the eggs, lemon zest, lemon juice, vanilla extract, and vegetable oil.

Combine the wet ingredients with the dry ingredients until just mixed.

Fold in the grated zucchini and walnuts gently.

Pour the batter into the prepared loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

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

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens