Lemon Poppyseed Zucchini Bread
Delicious and moist Lemon Poppyseed Zucchini Bread that's perfect for a snack or breakfast.
Equipment
- Loaf pan
- strainer
- Stainless Steel Mixing Bowl
Ingredients
Zucchini and Lemon
- 3 cups grated zucchini (about 2 zucchini)
- 2 large lemons, grated zest
Wet Ingredients
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup extra-virgin olive oil
Dry Ingredients
- 2 cups brown sugar (packed softly)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 tablespoons poppy seeds
- tiny pinch nutmeg optional
- a small grated piece fresh ginger optional
Instructions
Preparation
- Preheat the oven to 350. In a small mixing bowl, mix the zucchini with ¼ cup brown sugar. Transfer to a fine-mesh strainer set over another bowl, and press with a bowl of water on top to drain the liquid.
- Line a 9×5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Gradually beat in the olive oil until fully incorporated.
- Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Gently fold in the pressed zucchini.
- Pour the batter into the prepared pan. Bake for about 1 hour and 10 minutes, until the outer crust is firm and golden brown.
- Cool the bread in the pan for about 20 minutes. Remove, cut, and serve.
Notes
Optional sugar topping: Remove from oven at 55 minutes, add 2-3 tablespoons of turbinado sugar, and finish baking for the last 15 minutes.
Nutrition
Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 55mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 210IUVitamin C: 5mgCalcium: 35mgIron: 0.7mg
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