Best 6 Zucchini Lemon Poppyseed Bread Recipes

LEMON POPPY SEED ZUCCHINI BREAD

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.

ZUCCHINI LEMON POPPYSEED BREAD

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, combine flours, soda, powder, cinnamon & poppy seeds; set aside.
• In a large bowl, combine sugar, eggs, oil, milk, lemon juice, zest & salt.
• Mix dry ingredients into wet until combined.
• Stir in shredded zucchini.
• Divide batter into 2 regular-sized greased and floured loaf pans (I make a parchment paper sling longways in the pans to help the breads come out more easily).
• Bake for approximately one hour, turning temp down to 350 for last 15 minutes or so if loaves are getting too brown.
• Cool for 10 minutes in pans, then place on a rack to cool completely.

LEMON-POPPY SEED ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9×5-inch loaf pan. In a medium bowl stir together flour, poppy seeds, baking powder, baking soda, and salt.
• In a large bowl beat 1 cup of the sugar, the butter, and canola oil with a mixer on medium until light and fluffy. Add sour cream and lemon zest; beat until smooth. Beat in eggs, one at a time, until combined. Stir in zucchini. Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy). Spoon into prepared pan. If desired, sprinkle with additional poppy seeds.
• Bake 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes.
• Meanwhile, in a small microwave-safe bowl combine lemon juice and the remaining 2 Tbsp. sugar. Microwave 30 seconds or until hot. Stir until sugar is dissolved. Brush loaf with lemon syrup; cool completely. Wrap and store overnight before slicing. Serves 12.

LEMON ZUCCHINI CAKE WITH POPPY SEED

Steps:

• In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
• Stir in shredded zucchini.
• Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
• Gradually add this mixture to the zucchini mixture. Mix throughly.
• Pour into greased 9x13 pan.
• Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
• Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.

ZUCCHINI-LEMON-POPPY SEED MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.
• Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.
• Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
• Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.

LEMONY ZUCCHINI BREAD

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.