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.
ZUCCHINI LEMON POPPYSEED BREAD
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
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
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
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
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- Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
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