LEMON POPPYSEED ZUCCHINI BREAD

LEMON POPPYSEED ZUCCHINI BREAD

LEMON POPPYSEED ZUCCHINI BREAD

posted by Jennifer on August 3, 2017

LEMON POPPYSEED ZUCCHINI BREAD

This Lemon Poppyseed Zucchini Bread combines two of your favorite quick breads in one!

Lemon Poppyseed Bread 🍋 or Zucchini Bread 🍞. Which one of your favorite?

Well if your like me and can’t decide which one is your favorite, no worries…I got you covered with this Lemon Poppyseed Zucchini Bread.

This bread is full of flavor with it’s delicious, refreshing lemon-y taste combined with the flecks of zucchini makes this quick bread a must make for summer. ☀

Honestly, I like this bread so much that I enjoy it all year-round. I always make a couple extra loaves and freeze them so that in the dead of winter ❄, I can enjoy a little slice of summer. 🌞

JUST A FEW BAKING TIPS:

✓ SHREDDED ZUCCHINI: I highly recommend if you do not own a food processor with a shredder attachment you need to get one TODAY! It will make your life so much easier because you wont have to use a cheese grater to try to shred your zucchini, it just does it for you in seconds.

✓ DON’T LET THE TOP BURN: Don’t let the top of your bread BURN! About half way through baking this bread, make sure to check to see if the top of the bread is getting too brown and if it is just place a piece of aluminum foil over top of bread for the rest of the baking time to avoid burning the top of the bread.

✓ MAKE AHEAD: This bread freezes very well for about 3-4 months. When ready to enjoy, place bread in refrigerator overnight to thaw. Then place the bread on your kitchen counter top for about 30-60 minutes to allow it to come to room temperature before slicing and enjoying.

STEP-BY-STEP RECIPE GUIDE ON HOW TO MAKE THIS LEMON POPPYSEED ZUCCHINI BREAD:

Lemon Poppyseed Zucchini Bread

Yield: 2 Loaves

Prep Time: 25 minutes

Cook Time: 50-55 minutes

Total Time: 1 hour 20 minutes

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Ingredients

  • 4 cups all-purpose flour
  • 1 1/2 ups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/4 cups milk
  • 1 cup vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon lemon extract
  • 2 cups shredded zucchini (about 2 medium sized zucchini's)
  • 1/4 cup poppy seeds
Read the whole recipe on Deliciously Sprinkled