Best Lemon Poppy Seed Zucchini Bread Recipes

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

Ingredients

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.

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

Ingredients

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