Enjoy the flavors of summer by making this Summer-Time Lemon & Zucchini Poppy Seed Bread. The bright lemon flavors go well with the summer squash you’ve been trying to use up!
Here’s a fun twist on your normal baked quick bread – zucchini, lemon, and poppy seed! This recipe is lightly adapted from Joanna Gaines’ lemon poppy seed bread recipe in Magnolia Kitchen. I also added in some shredded zucchini, because why not? I feel like there are a lot of fresh zucchini around right now, so let’s use them up!
Tips and Tricks
I have a few tips for when you grate and measure the squash. Grate it and measure out two cups BEFORE squeezing out the excess moisture. The grated zucchini will be clumped up and look smaller once you squeeze it. This is okay! When you add it to the flour mixture, just break the clumps apart with your fingers.
When adding the squash to the flour mixture, mix it thoroughly so that all pieces are evenly coated. This is important and helps ensure that the zucchini will be evenly distributed in the bread!
As for baking times, this should take you just over an hour to be completed. Depending on your oven, it may take longer or less. I would check at the 50-60 minute mark your first time (just to be sure it is not over baking!). After that, check on it every ten minutes or so, until a knife inserted in the middle of the bread comes out clean. If the top is getting too browned while the bread is still baking, simply tent a piece of foil on top to prevent further browning.
Want to save this for later? Go right ahead! Just like other breads and cakes, this can be frozen. Wrap the bread tightly with plastic wrap, and then store in a freezer bag in the freezer. This should stay fresh in the freezer for three to six months. Just defrost before enjoying! If you want to enjoy this over the next few months, slice the bread and individually wrap each piece in plastic wrap before storing in the freezer bag. Then you can grab a slice or two throughout the next few months!
Lemon and Zucchini Poppy Seed Bread
Use up those fresh zucchini and lemons from your garden, and make this delicious summer treat!
- 2 1/2 cups all-purpose flour
- 1 heaping Tablespoon poppy seeds
- 1 Tablespoon baking powder
- Pinch of salt
- 2 cups shredded zucchini, measured and then drained
- 1/2 cup brown sugar
- 1 cup white sugar
- 1 cup oil
- 3 eggs
- 1/2 Tablespoon fresh lemon zest
- 1 Tablespoon fresh lemon juice
Preheat the oven to 350 degrees F. Grease a loaf pan with butter or non-stick spray. Set aside.
Combine 2 1/2 cups flour, 1 heaping Tablespoon poppy seeds, 1 Tablespoon baking powder, and a pinch of salt and stir to combine. Measure out two cups of shredded zucchini, and then place the zucchini in a large paper towel (or two). Squeeze out as much excess water as possible and discard the water. Add the shredded and drained zucchini to the flour mixture, breaking apart the squeezed zucchini as you add it to the flour. Stir the zucchini into the flour until the zucchini is fully coated.
In a separate bowl, combine the 1/2 cup brown sugar, 1 cup white sugar, 1 cup oil, 3 eggs, 1/2 Tablespoon lemon zest, and 1 Tablespoon lemon juice. Add these wet ingredients to the flour/zucchini mixture. Stir the ingredients until just combined (don’t over mix!). Pour the batter into the prepared loaf pan and place in the preheated oven.
Let the bread cook for 50-60 minutes, and then open the oven and check the bread. Check the bread every 10 minutes after until fully cooked. You will know it is fully cooked when a knife is inserted in the middle of the loaf and comes out clean. If the bread is getting to brown for your liking, tent a piece of foil over the bread to prevent further browning. Once the knife comes out clean, remove the loaf from the oven and let cool completely before removing the bread from the pan and slicing. Enjoy!