Lemon Poppy seed Zucchini Bread

by admin
Lemon Poppy seed Zucchini Bread

I confess, I buy too much fresh produce. I have the best of intentions for using my extra squash, cucumbers, or pears. However, invariably the fruit and veggies I buy sometimes go to waste. Such was the case for my zucchini. I had purchased about 3 zucchinis with the intent of making zoodles, zucchini noodles you eat with pasta sauce. Yet, as time passed, so to did my motivation to make the zoodles, and although the zucchini hadn’t gone bad…it was definitely in that past its prime grey zone. I decided that I wasn’t going to let these little zucchinis go to waste. They were destined for greatness.

This is where my zucchini bread idea comes in. I had been craving lemon flavored cakes, breads and cookies. I had a thought I bet Lemon Zucchini bread would be amazing, and that is where this journey began. After a bit of trial and error I modified a recipe that I found on all recipes. It turned out sweet like cake which to be honest … I liked. But the moisture, level was so amazing. Furthermore, by using lemon extract, zest and juice, the lemon flavor was prominent. Tart, bright and scrumptious! Overall it was a huge hit with everyone in the family.

This bread comes together in one bowl and is very easy to make. It uses 3 zucchinis so your kids will be getting a dose of greens with each and every slice. It makes two loaves which if you like you could freeze one while you eat the other. Or if you want a cool trick, slice the zucchini bread and freeze it. Then when you need it you could toast just one or two pieces at a time. As it pops up from the toaster it tastes like perfectly fresh baked bread and is amazing.

Give it a try it is easy delicious and will last a while especially if you freeze it. I doesn’t require yeast of any kind and is so. dang. good. Try it! It will become your families new favorite!

Lemon Poppyseed Zucchini Bread

Moist, tangy, and sweet quick bread that is very simlple to make and the family will get a dose of greens in ever bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 4 eggs Eggs
  • 1 cup Oil (vegetable or corn oil)
  • 2 tbs Lemon Zest 2-3 zested lemons
  • 1 cup Dark Brown Sugar
  • 1 1/4 cup Granulatated Sugar
  • 2 cups Zucchinis graded and set aside. 2-3 zucchinis
  • 2 tbsp Poppyseeds (optional)
  • 2 Tbs Lemon Extract
  • 3 cup AP flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder

Equipment

  • 2 loaf pans.

Method
 

  1. Grease 2 loaf pans with spray oil or butter. Sprinkle 2 tbs of granulated sugar on the oil and coat the inside of both loaf pans with sugar, pour the excess out of the pan.
  2. Use a grader or food processor to finely grade the 2-3 zucchini. ( about 2 cups of zucchini) set aside.
  3. Pre heat the oven to 325.
  4. In a medium mixing bowl add the eggs, oil, lemon extract, brown sugar, and white sugar and beat for 1-2 minutes until well combined.
  5. In a separate medium bowl add in the ap flour, baking, soda, baking powder, and salt. Whisk the dry ingredients together.
  6. Pour the dry ingredients into the wet 1/3 of the bowl at a time. Mix unil just moistened. Then stop.
  7. Add another 1/3 aprox of the dry ingredients, mix until just combined and stop.
  8. Add the last 1/3 of the dry ingredients an mix until just combined and then stop. (Do not overmix! The bread will be very tough if it is overmixed. )
  9. Mix in the zucchini and poppy seeds with a spatula, mix about 50 times and the zucchini and poppy seeds should be well incoporated.
  10. Pour 1/2 of the batter into the each of the loaf pans.
  11. Place the loaf pans on a baking sheet and place into the pre-heated oven.
  12. Bake for 40- 50 minutes. Until a skewer of toothpick inserted into the center comes out clean.
  13. Allow to cool 1 hour.
  14. Enjoy!