LEMON POPPY SEED ZUCCHINI BREAD – A soft sweet bread made with lemon zest, brown sugar and zucchini. It’s a delicious and aromatic addition to any breakfast.
If you have a garden, or have a friend with a garden, you might find yourself with an excess of zucchini at the end of the summer. Lemon Poppy Seed Zucchini Bread is a delicious way to use up some of those fresh vegetables, and it will make your house smell like heaven while it’s baking.
This recipe calls for olive oil, which might seem surprising for a sweet bread. The olive oil makes for a softer and more moist loaf. It also helps to enhance the flavors in the bread, and at the same time compliments them with a slightly fruity taste.
Lemon Poppy Seed Zucchini Bread is great for breakfast or an afternoon treat. Once it’s time to serve up, it’s delicious all on it’s own. You can simply slice it and serve it plain. That’s how I personally like it. If you’re feeding anyone who likes a little more, you can serve it with softened butter or cream cheese. Both are really tasty.
Once completely cool, I like to store the bread in a gallon sized ziplock bag. It will keep at room temperature for 2-3 days. If you need it to last a little longer, you can alternatively store in the fridge for about 1 week.
Here’s what you need to make Lemon Poppy Seed Zucchini Bread…
- Zucchini
- Brown sugar
- Eggs
- Lemon zest
- Vanilla
- Extra Virgin olive oil
- Flour
- Salt
- Baking powder
- Baking soda
- Poppy seeds
- Nutmeg
Lemon Poppy Seed Zucchini Bread
LEMON POPPY SEED ZUCCHINI BREAD - A soft sweet bread made with lemon zest, brown sugar and zucchini. It's a delicious and aromatic addition to any breakfast.
Ingredients
- 3 cups grated zucchini (about 2 medium zucchini)
- 2 cups brown sugar, divided
- 3 eggs
- Zest from 2 large lemons
- 2 teaspoons vanilla
- 1 cup extra virgin olive oil
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- Pinch of nutmeg
Instructions
- Preheat the oven to 350.
- Line a 9x5 loaf pan with parchment paper.
- Mix the grated zucchini with 1/4 cup brown sugar. Transfer to a strainer that's sitting in the sink or over another bowl to drain.
- Use a spatula to squeeze the water out of the zucchini.
- In a medium sized bowl whisk together the remaining brown sugar, eggs, lemon zest, and vanilla.
- Add in the olive oil, whisk until well blended.
- Add in the flour, salt, baking powder, baking soda, poppy seeds and nutmeg. Stir until combined.
- Add in the zucchini, stir until fully incorporated.
- Pour the batter into the prepared pan.
- Bake for 1 hour 10 minutes. The crust will be firm and dark golden brown.
- Cool in the pan for 20 minutes before cutting and serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 47mgSodium: 299mgCarbohydrates: 49gFiber: 2gSugar: 31gProtein: 5g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Pinch of Yum
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