Lemon Poppy Seed Zucchini Bread

July 22, 2018

  

I've found this bread is one people love or...not so much.  You can customize it for more or less lemon based on your love of lemon flavor but the base of the bread is what brings it home... very moist and yummy.

 

Lemon Poppy Seed Zucchini Bread

 

Dry Ingredients

  • 4 cups flour

  • 1 1/2 cups sugar

  • 1 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 2-3 Tbsp poppy seeds

  • Optional: Original recipe calls for 3 oz package of instant lemon.  I don't use this and prefer the real lemon flavor but if you want more lemon impact, give it a whirl

Wet Ingredients

  • 4 eggs (whisked, room temp)

  • 1 to 1 1/4 cups milk (skim milk is fine)

  • 1 cup vegetable oil (try replacing with unsweetened apple sauce for a healthier version)

  • 1 lemon (~ 1 tsp grated lemon peel and 3 Tbsp lemon juice)

  • 2 cups shredded zucchini - skin on, seeds removed.  One large zucchini or two small should do it.

Preheat oven to 350 degrees

Chop off ends of zucchini and cut in half lengthwise.  Remove seeds.  Use a food processor or manual shredder to shred.  Place on paper towel to let some of the moisture dry up.

 

Use a fine grater to create grated lemon peel from your lemon.  Then squeeze out about 3 Tbsp lemon juice and set aside.

 

Lightly grease two bread loaf pans on the bottoms and sides.   

 

Stir together dry ingredients in a large bowl.

Stir together wet ingredients in a medium bowl starting with 1 cup milk.

Fold wet ingredients into dry ingredients and add milk to get it to a stir-able consistency.  

 

Pour into prepared loaf pans

Bake at 350 degrees for about 50 minutes or until a toothpick comes out clean.

Cool 10 minutes

Let cool on a rack

 

You can freeze one loaf and pull it out of the freezer during Winter and it still tastes awesome!

 

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