Zucchini Lemon Poppyseed Bread Recipes

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LEMON POPPY SEED ZUCCHINI BREAD



Lemon Poppy Seed Zucchini Bread image

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

3 eggs
2 cups shredded zucchini
1 ⅔ cups white sugar
¾ cup vegetable oil
2 teaspoons lemon extract
2 teaspoons poppy seeds
1 teaspoon baking soda
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

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

ZUCCHINI LEMON POPPYSEED BREAD



Zucchini Lemon Poppyseed Bread image

I wanted to try something a little different when I found several containers of poppy seeds while organizing my spice cabinet. Since it was summertime and zucchini was coming in droves, this is what I came up with. I based this off of recipe #17123, but made enough changes thought it was worth adding my own version. This would probably be delicious with a lemon glaze as well. Enjoy!!

Provided by jesrn2000

Categories     Breads

Time 1h20m

Yield 2 Loaves

Number Of Ingredients 14

2 cups sugar
3 eggs
1 tablespoon vanilla
1/2 cup vegetable oil
1/2 cup milk
2 small lemons, zest of or 1 large lemon, zest of
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups white whole wheat flour
1 cup all-purpose flour
1 tablespoon cinnamon
2 -3 tablespoons poppy seeds
3 cups shredded zucchini or 1 large zucchini

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



Lemon-Poppy Seed Zucchini Bread image

Grated fresh zucchini in the batter and a generous postbake lemon syrup drizzle are the secrets to this extra-moist spin on classic lemon-poppy seed quick bread.

Provided by Sarah Brekke, MS

Time 1h20m

Number Of Ingredients 14

1.75 cup all-purpose flour
1 tablespoon poppy seeds
0.5 teaspoon baking powder
0.5 teaspoon kosher salt
0.25 teaspoon baking soda
1 cup plus 2 tablespoons sugar
0.25 cup butter, softened
0.25 cup canola oil
0.5 cup sour cream
2 tablespoon loosely packed lemon zest
3 eggs
2 cup grated or shredded zucchini
Poppy seeds (optional)
2 tablespoon lemon juice

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.

Nutrition Facts : Calories 255 kcal, Carbohydrate 34 g, Cholesterol 61 mg, Protein 4 g, SaturatedFat 4 g, Sodium 191 mg, Sugar 20 g, Fat 12 g, UnsaturatedFat 7 g

LEMON ZUCCHINI CAKE WITH POPPY SEED



Lemon Zucchini Cake With Poppy Seed image

Make and share this Lemon Zucchini Cake With Poppy Seed recipe from Food.com.

Provided by swizlo

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

1 1/4 cups sugar
1 cup oil
3 eggs
4 teaspoons lemon extract
2 teaspoons poppy seeds
1 3/4 cups grated zucchini
2 cups flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt

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



Zucchini-Lemon-Poppy Seed Muffins image

Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

Provided by Teresa Ejinaka

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 18

Number Of Ingredients 14

1 ½ cups brown sugar
2 eggs
½ cup vegetable oil
½ cup applesauce
2 lemons, zested
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup all-purpose flour
1 cup whole wheat flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups peeled and grated zucchini
3 tablespoons poppy seeds

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.

Nutrition Facts : Calories 194.6 calories, Carbohydrate 30.2 g, Cholesterol 20.7 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 149.4 mg, Sugar 19.2 g

LEMONY ZUCCHINI BREAD



Lemony Zucchini Bread image

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

4 cups all-purpose flour
1-1/2 cups sugar
1 package (3.4 ounces) instant lemon pudding mix
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
4 large eggs, room temperature
1-1/4 cups 2% milk
1 cup canola oil
3 tablespoons lemon juice
1 teaspoon lemon extract
2 cups shredded zucchini
1/4 cup poppy seeds
2 teaspoons grated lemon zest

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.

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