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! 

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.

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.