• Contact Me
  • Press & Media
  • Privacy Policy
  • About Marnely
  • Work with Me

Cooking with Books

  • Home
  • All Recipes
  • Travel
  • Martha’s Vineyard
  • #BeautyForFoodies
  • Contact Me
You are here: Home / Bread / Lemon Poppyseed Zucchini Bread

Bread Recipes

Lemon Poppyseed Zucchini Bread

Is it really the “end of summer”? Somehow it’s three weeks into August and we’re living in a hot, humid dream filled with relaxing beach days, fun outdoor event, but most of all – endless zucchini, ha! Summer means that the summer squash varieties are at their finest – today I’m sharing my favorite recipe to use up all your zucchini bounty: Lemon Poppyseed Zucchini Bread! 

This recipe for Lemon Poppyseed Zucchini Bread is perfect for summer squash!

Quick breads are one of my favorite ways to use up produce that is overflowing in my baskets during the summer – more specifically, zucchini and summer squash. With endless amount of this squash, we find creative ways to use it in the kitchen, whether in sweet or savory preparations. This Lemon Poppyseed Zucchini Bread recipe is just the thing you need to celebrate the almost end of summer, the last bit of hot summer nights, and overall the bounty of gorgeous fresh produce.

This recipe for Lemon Poppyseed Zucchini Bread is perfect for summer squash!

Lemons and poppyseed have gone hand in hand for decades now, and is a great addition to the classic zucchini bread. It brings a brightness of flavor and a great texture to the bread. This was baked with a gluten free flour mix and turned out perfectly, but can be baked with regular all purpose unbleached flour as well, for great results.

The crumb on this Lemon Poppyseed Zucchini Bread is tender and full of lemon flavor, while the zucchini adds great moisture to the bread and it will keep for up to a week and still taste delicious! Go forth and bake, all while enjoying the last bits of summer.

This recipe for Lemon Poppyseed Zucchini Bread is perfect for summer squash!

Save Print
Lemon Poppyseed Zucchini Bread
Author: Marnely Murray
Recipe type: Quick Bread
Prep time:  15 mins
Cook time:  45 mins
Total time:  1 hour
Serves: 1 large loaf
 
Ingredients
  • 3 large eggs, room temperature
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • ¼ cup poppy seeds
  • 2 lemons, zested and juiced
  • 3 cups shredded zucchini
  • 3 cups gluten free flour mix (or all purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
Instructions
  1. Preheat oven to 350F and grease a loaf pan, set aside.
  2. In a large bowl, whisk the eggs, sugar, oil, poppy seeds, lemon zest and juice. Stir until combined and fold in the shredded zucchini.
  3. Add the dry ingredients and mix until combined. Pour into loaf pan and bake for 45-50 minutes, until golden brown.
3.5.3208

 


Leave a Comment

« 24 Hours in Vineyard Haven, Martha’s Vineyard
Chocolate Cherry Granola Smoothie Bowl »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Facebook
Instagram
Pinterest
Twitter

Get free recipes sent to your email, CLICK HERE.

About MeWelcome to Cooking with Books, where we'll discover the joy of cooking, eating, and traveling together! More about Marnely...

Popular Posts

Recipes by Date

Recent Comments

  • Siddhi Sawant on I Don’t Want Kids – and What I Did About It!
  • Makenzie W on I Don’t Want Kids – and What I Did About It!
  • Nancie McDermott on I Don’t Want Kids – and What I Did About It!
  • Janeen Murray on I Don’t Want Kids – and What I Did About It!
  • susan maltby on I Don’t Want Kids – and What I Did About It!

Summer Fest: Peaches & Cream Cheesecake

Mama’s 7UP Pound Cake

Hazelnut Molten Lava Cakes

Hazelnut Molten Lava Cakes

Microwave Chocolate Fudge

Turmeric Chai Pumpkin Bread recipe

Turmeric Chai Pumpkin Bread

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme on Genesis Framework · WordPress · Log in