Here’s a cozy recipe for Lemon Poppyseed Zucchini Bread that’s perfect for a comforting breakfast or a snack. This bread combines the freshness of zucchini and lemons with the rich taste of brown sugar and a hint of ginger, all brought together with a splash of olive oil.
Ingredients:
- 3 cups of grated zucchini (about 2 medium zucchinis)
- Zest from 2 large lemons
- 2 teaspoons of vanilla extract
- 3 large eggs
- 1 cup of extra-virgin olive oil
- 2 cups of softly packed brown sugar
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 3 tablespoons of poppy seeds
- A tiny pinch of nutmeg (optional)
- A small piece of fresh ginger, grated (optional)
Instructions:
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Prepare the Zucchini:
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix the grated zucchini with 1/4 cup of the brown sugar.
- Place this mixture in a fine-mesh strainer over the bowl. Put another small bowl filled with water on top of the zucchini to press out the excess moisture.
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Mix Wet Ingredients:
- Line a 9×5 inch loaf pan with parchment paper.
- In a mixing bowl, whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended.
- Gradually beat in the olive oil until it’s fully incorporated.
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Combine Dry Ingredients:
- Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined.
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Bake the Bread:
- Fold the pressed zucchini into the batter until it’s evenly distributed.
- Pour the batter into the prepared loaf pan and bake on the middle rack for about 70 minutes, or until the crust is firm and a darker shade of golden brown.
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Cool and Serve:
- Let the bread cool in the pan for about 20 minutes.
- Remove from the pan, slice, and enjoy! Optionally, for an extra treat, chill the bread as it brings out a deliciously unique flavor.
Pro Tip: For a crunchy topping, sprinkle 2-3 tablespoons of turbinado sugar over the bread 55 minutes into baking, then finish baking for the last 15 minutes.
This Lemon Poppyseed Zucchini Bread is not only a delightful treat but also a great way to use up extra zucchini. Enjoy it fresh out of the oven or as a chilled snack later!
