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Lemon Poppy Seed Zucchini Bread

by Laura

Today’s the last day of my zucchini fest. I’m sure the occasional zucchini recipe may still pop up on here since I will still have zucchini coming out of my garden for a while. I am glad I tried new recipes and that I was able to find some really good new recipes. For my final zucchini fest recipe I have selected another recipe for loaves of quick bread. I really wondered about this one. Could you make lemon poppy seed bread with zucchini in it?

Of course for here at my house, I left the poppy seeds out. My husband is not a fan. I do think this bread would have been delicious with the poppy seeds, but it was also just fine with out them. I also liked the fact that it called for a box of lemon pudding. This helped add the the moistness of the bread. This bread was so delicious and made two generous sized loaves. It was a nice change from the regular recipe with cinnamon and the chocolate version. This recipe also came from the Taste of Home website.

Lemon Poppy Seed Zucchini Bread | realmomkitchen.com

Here is what you need to make the

Lemon Poppy Seed Zucchini Bread

  • ALL-PURPOSE FLOUR
  • SUGAR
  • INSTANT LEMON PUDDING MIX
  • BAKING SODA
  • BAKING POWDER
  • SALT
  • EGGS
  • MILK
  • VEGETABLE OIL
  • LEMON JUICE
  • LEMON EXTRACT
  • ZUCCHINI
  • POPPY SEEDS
  • LEMON PEEL
Print
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Lemon Poppy Seed Zucchini Bread


  • Author: Laura

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 (3.4 oz) pkg instant lemon pudding mix
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs
  • 1 1/4 cups milk
  • 1 cup vegetable oil
  • 3 Tbsp lemon juice
  • 1 tsp lemon extract
  • 2 cups shredded zucchini
  • 1/4 cup poppy seeds
  • 2 tsp grated lemon peel

Instructions

  1. In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and extract. Stir into dry ingredients just until moistened.
  2. Fold in the zucchini, poppy seeds and lemon peel. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
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4 comments

Claire May 21, 2011 - 8:58 am

This was a huge game tonight. It was our first big region win.

Reply
Bread Lover Mommy September 27, 2010 - 11:09 am

I had a ton of zucchini from a friend who grows mountains of the stuff, and this has been a lifesaver! Thank you~!

Reply
Cindy Gaus July 15, 2010 - 12:52 pm

I tried your Lemon Poppyseed Zucchini bread recipe but altered it slightly and it was delicous. My friends and family were elated with it and I never made Zucchini bread before so I was elated also.
I switched 2 cups of flour for Almond meal and used Safflower oil instead of Vegtable.
It was awesome!
Thanks for sharing.
Cindy

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Brindi July 28, 2008 - 10:38 am

Thank you so much for all the delicious ideas for using the zucchini. My plants are dwindling but I am still getting several zucchini a day. I am trying the browines and this bread today. Love the look of your site!

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