This lemon poppy seed zucchini bread made with lots of fresh zucchini, butter, brown sugar, lemon zest, and poppy seeds is out of this world delicious! Scroll to the bottom of this post for a printable recipe!
Happy Food Blog Friday! If you’re new to my Food Blog Friday series, I’ve been highlighting one of my favorite food blogs each week and this week I’m introducing my absolute favorite lemon poppyseed zucchini bread recipe along with the food blog 101 Cookbooks. Heidi from 101 Cookbooks calls this her Special Zucchini Bread and with extras like lemon zest and poppy seeds, it truly is special.
101 Cookbooks is an amazing food blog that I’ve been reading for years and I’d bet that most of you have been doing the same. If you’re at all interested in cooking with natural, whole ingredients and/or expanding your vegetarian cooking repertoire, 101 Cookbooks is a must-read.
The recipes are exciting and well-written and the photography is fantastic. If you somehow haven’t yet visited, go there now. You won’t be sorry. In addition to the blog, I’d also like to recommend Heidi’s wonderful cookbook Super Natural Cooking. It’s a great book.
I’ve made this zucchini bread a couple of times now, once with whole wheat flour and once with all-purpose flour. Both versions were fantastic. I leave out the optional crystallized ginger and curry powder, not because I don’t think it sounds good, but because I was out of both ingredients the first time I gave this a try. I fell so madly in love with the first loaf, I didn’t want to change the flavors the second time around.
Give this lemon poppy seed zucchini bread a try and you’ll never bake plain zucchini bread again!
Previous Food Blog Fridays:
- Fattoush from Kalyn’s Kitchen
- Spice-Rubbed Flank Steak from Blue Kitchen
- Lemon Buttermilk Popsicles from Whipped
- Apricot Almond Tart from Tartelette
- Blueberry Orange Cornmeal Pancakes from Satisfied
- Luscious Lemon Bars from Alpineberry
- 2 1/4 cups all purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup chopped toasted walnuts
- 1/4 cup poppy seeds
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/3 cup brown sugar, firmly packed
- 2 large eggs
- zest of two lemons
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups grated zucchini (about 2-3 medium squash)
Preheat oven to 350 degrees with a rack in the middle. Grease a 9x5-inch loaf pan using butter or a nonstick baking spray.
In a medium bowl whisk or sift together the flour, baking soda, baking powder, and salt. Stir in the walnuts and poppy seeds.
In a separate bowl, using a hand mixer or stand mixer, beat the butter until fluffy. Add the sugars and beat again until mixture comes together and is no longer crumbly. Add the eggs one at a time, mixing well and scraping down the sides of the bowl between each addition. Mix in the lemon zest and vanilla. Squeeze some of the moisture out of the zucchini and then fluff it up a bit before stirring it into the butter and egg mixture by hand.
Add the dry ingredients to the wet ingredients in two additions, stirring between each. Stir just until well combined with no bits of flour visible. Pour the batter into the pan and smooth it with a spatula. Bake for about 60-70 minutes, checking early to make sure the top isn't getting too dark. If the top of your zucchini bread is getting too dark before the bread is done, lay a piece of aluminum foil over the top for the remainder of the baking time. A toothpick inserted in the center of the loaf should come out clean when it's done.
When done, remove from the oven and cool the zucchini bread in pan for about ten minutes. Remove bread from pan and let cool completely on a wire rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 46mgSodium: 301mgCarbohydrates: 40gFiber: 3gSugar: 19gProtein: 6g