Lemon Poppyseed Zucchini Bread
    DinnerAmerican

    Lemon Poppyseed Zucchini Bread

    Lemon Poppyseed Zucchini Bread with zucchini, brown sugar, zested lemons, olive oil, ginger, and poppyseeds. The most healing breakfast or snack!

    Prep Time
    20 min
    Cook Time
    70 min
    Total Time
    90 min
    Servings
    12
    Difficulty
    medium

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    Ingredients

    • 3 cups grated zucchini (about 2 zucchini)
    • grated zest of 2 large lemons
    • 2 teaspoons vanilla extract
    • 3 large eggs
    • 1 cup extra-virgin olive oil
    • 2 cups brown sugar (packed softly)
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 0.50 teaspoon baking soda
    • 3 tablespoons poppy seeds
    • optional: tiny pinch of nutmeg
    • optional: a small grated piece of fresh ginger

    Instructions

    1. 1

      Preheat the oven to 350. In a small mixing bowl, mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.

    2. 2

      Line a 9×5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated. 

    3. 3

      Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.

    4. 4

      Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see FAQs).

    5. 5

      Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see FAQs about chilling the cake which is unusually delicious).

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