Name: Lemon Poppyseed Zucchini Bread
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 12
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; 1/2 teaspoon baking soda; 3 tablespoons poppy seeds; optional: tiny pinch of nutmeg; optional: a small grated piece of fresh ginger

Steps

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Nutrition Facts

Calories

561kcal

28%
Fat

29g

1%
Saturated Fat

4g

0%
Carbohydrates

70g

3%
Fiber

1g

0%
Sugar

39g

1%
Protein

5g

0%
Cholesterol

52mg

2%
Sodium

274mg

13%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Sugar Topping: Optional but crunchy and delicious. Remove from oven at 55 minutes, add 2-3 tablespoons of turbinado sugar (all it needed), and finish baking for the last 15 minutes.

Source: This recipe was inspired by the ginger olive oil zucchini cake on Food 52.

Lemon Poppyseed Zucchini Bread

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts