Best 2 Lemon Poppy Seed Zucchini Bread Recipes
Indulge in the tantalizing flavors of Lemon Poppy Seed Zucchini Bread, a delightful treat that seamlessly blends the refreshing tang of lemon, the delicate crunch of poppy seeds, and the moist, tender texture of zucchini. This culinary masterpiece offers a symphony of flavors and textures that will awaken your taste buds. With three variations to choose from—Classic, Cream Cheese Swirl, and Gluten-Free—this recipe caters to diverse dietary preferences, ensuring everyone can savor this delightful creation. Embark on a culinary journey as we unveil the secrets behind this delectable treat, transforming your kitchen into a haven of sweet aromas and irresistible flavors.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON POPPY SEED ZUCCHINI BREAD
A little heavier than regular zucchini bread but so delicious!
Provided by Diana Karolak
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
- Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 26.1 g, Cholesterol 20.5 mg, Fat 7.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.3 g, Sodium 187.9 mg, Sugar 14 g
LEMONY ZUCCHINI BREAD
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.-Field Editor Carol Funk, Richard, Saskatchewan.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened. Fold in the zucchini, poppy seeds and lemon zest. , Pour into 2 greased 9x5-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh zucchini for the best flavor and texture. Grate the zucchini on the large holes of a box grater.
- Don't overmix the batter. Overmixing can result in a tough, dense bread.
- Be careful not to overbake the bread. Overbaking can result in a dry, crumbly bread.
- Let the bread cool completely before slicing and serving. This will help prevent the bread from crumbling.
- Store the bread in an airtight container at room temperature for up to 3 days. You can also freeze the bread for up to 2 months.
Conclusion:
Lemon poppy seed zucchini bread is a delicious and easy-to-make quick bread. It's perfect for a snack or breakfast and can be enjoyed by people of all ages. This recipe is a great way to use up extra zucchini from your garden, and it's also a healthier alternative to traditional zucchini bread.
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