Description
This lemon poppy seed zucchini bread is soft, moist, and full of bright citrus flavor. The pudding mix gives it a tender crumb, while the poppy seeds add just enough texture to make every slice feel special.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 package (3.4 oz) instant lemon pudding mix
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 eggs
- 1 1/4 cups milk
- 1 cup oil
- 3 tablespoons lemon juice
- 2 cups zucchini, peeled and shredded
- 1/4 cup poppy seeds
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 325°F. Grease two standard loaf pans or six mini loaf pans, then line the bottoms with parchment paper.
- In a large bowl, stir together the flour, sugar, lemon pudding mix, baking soda, baking powder, and salt.
- In a separate bowl, whisk the eggs, milk, oil, and lemon juice until well blended.
- Add the wet mixture to the dry ingredients and mix gently until just combined.
- Fold in the shredded zucchini, poppy seeds, and lemon zest.
- Divide the batter evenly between the prepared pans.
- Bake for 50–55 minutes for large loaf pans or 30–35 minutes for mini loaves, until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 253kcal
- Sugar: 14g
- Sodium: 227mg
- Fat: 11g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 29mg