Zesty Lemon Poppyseed Bread with a Twist of Zucchini

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:

1. 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.

2. 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.

3. Combine Dry Ingredients:

   • Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined.

4. 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.

5. 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!