Lemon Poppy Seed Zucchini Bread

This Lemon Poppy Seed Zucchini Bread is super moist and delicious! Shredded zucchini is mixed in a simple batter bursting with lemon and studded with poppy seeds. Baked sprinkled with Turbinado sugar for a touch of crunch and sweetness.

Course Breads & Baked Goods

Cuisine American

Keyword bread, dessert, lemon, lemon poppy seed, poppy seed, quick bread, zucchini, zucchini bread

Prep Time 35

Cook Time 45

Total Time 1 20

Servings loaves or 16 slices

Calories 253

Author Laurie McNamara

Equipment

Anchor Hocking 5 Inch x 9 Inch Glass Loaf Dish

Ingredients

2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cardamom
1 teaspoon fine salt
1/4 teaspoon baking powder
1 cup granulated sugar
1 cup light brown sugar
2 large lemons zested
3 large eggs
1/2 cup olive oil extra light
1/2 cup unsweetened applesauce
2 tablespoons lemon juice freshly squeezed
2 teaspoons pure vanilla extract
1 teaspoon lemon extract
2½-3 cups zucchini grated see notes
2 tablespoons poppy seeds
3 tablespoons turbinado sugar

US Customary - Metric

Instructions

Preheat your oven to 350℉ (or 180℃) and spray with nonstick spray (I use one with flour) or grease and lightly (tap out any excess flour) two 9x5 loaf pans.
Sift flour, cardamom, baking soda, salt and baking powder in a mesh sieve over a large mixing bowl. Set a side.
In a separate bowl add both sugars and lemon zest. Use your fingers to rub the zest into the sugars until it resembles wet sand. Then crack in the 3 eggs and add the olive oil, applesauce, lemon juice, vanilla and lemon extract. Whisk until incorporated.
Add the grated zucchini and poppy seeds and switch over to a spatula, stirring until throughout.
Pour the wet ingredeints into the dry, mixing until just combined.
Divide the batter among the two prepared pans (about 3 cups per pan) and bake on the middle rack of your preheated oven for 30 minutes.
Remove, sprinkle each loaf with 1 and 1/2 tablepsoons turbinado sugar (per loaf) before placing back in the oven for 15 to 20 minutes more OR until a tester comes back clean with only a few crumbs still attached.
Allow the zucchini bread to cool in the pans for 20 minutes before carefully removing, transferring to a wire rack to finish cooling.
Slice and serve.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

RECIPE NOTE: Wash zucchini and pat dry. Trim ends, and use a spoon to remove before grating on the large holes of a box grater. Typically I use either 2 smaller or 1 medium zucchini. I've made this recipe with both 2 heaping and 3 cups of zucchini with success.

Nutrition