Zucchini Poppy Seed Bread

It’s been really hot where we live, but my garden has been thriving. I’ve been getting a lot of zucchini in particular. Some of them grew too big in fact, and therefore are not very tender. Yet big zucchinis are still great to use for savory or sweet breads. Check out other zucchini-based recipes on my blog that I have posted from last year’s harvest.

Today I will share with you my Zucchini Lemon Poppy Seed Bread. I really like the use of zucchini in this application. Fresh lemon and poppy seeds give this bread a wonderful flavor. You don’t really get the flavor of the zucchini at all and yet it gives the bread nice a color and texture. It is also pretty to look at when you slice the bread.

To make this a bit decadent I drizzle the top of these breads with a lemon glaze. It provides a delicious sweet and tart contrast! These breads are moist, light, and fluffy. You can serve this bread for breakfast or an afternoon snack.

The batter makes two loaves of bread. You can easily freeze one to save for later, as these freeze very well. To freeze, you need to cool the bread completely, then wrap well in plastic wrap, then foil, and then place the bread in a ziplock freezer bags.

I hope you try this recipe. It’s great to share with friends and family!

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Ingredients

Bread

  • 3 eggs
  • 2 1/2 cups sugar
  • 1 1/3 cups canola oil
  • 1 1/2 cups milk
  • 2 tsp. pure vanilla extract
  • 1 1/2 tsp. almond extract
  • 3 tbsp. lemon juice
  • 1/2 tbsp. lemon zest
  • 1 tbsp. Poppy seed
  • 2 cups green zucchini, grated, no need to peel the skin or squeeze out water
  • 3 cups flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda

Lemon Glaze

  • 2 cups powdered sugar
  • 2 tbsp. milk
  • 1 tbsp. fresh lemon juice
  • 1 tsp. pure vanilla extract
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Instructions

Preheat oven to 350 degrees.

Grease and line 2 a 9×5-inch loaf pan with parchment paper for easy removal after baking, then set aside.

Bread

Beat eggs and sugar in a large mixing bowl. Add oil and milk, then mix well.

Next add almond, vanilla extract, lemon juice, lemon zest, and poppy seed, and mix. Add zucchini and mix until well combined.

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Add flour, baking soda, baking powder, salt, then mix until everything is well incorporated. Divide the batter evenly into the prepared baking pan.

Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. Check the cake for doneness after 50 minutes. Lay a sheet of aluminum foil over the bread if the top browns too quickly.

Cool the bread in the pan for about 10 minutes before removing. Cool fully on a baking rack.

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Lemon Glaze

Whisk all glaze ingredients in a medium sized bowl. Once the bread is cooled completely, pour glaze over top and the sides of bread.

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Makes 2 Loaves

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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