This recipe says bread, but in reality, it is more like a cake. But, we love it, especially for breakfast and snacks. It is light, fruity, and the poppy seeds give a refreshing crunch to the texture. Also, this bread is a great way to use up the zucchini that are probably coming out of your ears from the late summer garden. The addition of grated zucchini allows this quick bread to stay moist and tender.
Lemon Poppy Seed Zucchini Bread Recipe
Preheat the oven to 325 degrees. Grease and flour 3 3×5 inch loaf pans. Set them aside.
Stir together in medium bowl:
1 ½ cups all-purpose flour
1 teaspoon salt
1/8 teaspoon baking soda
Next, with an electric mixer in a larger bowl, cream together:
1 1/3 cups sugar
1/2 cup softened butter
Then, one at a time stir in:
Stir in half of the flour mixture, stirring until combined. Then add,
½ cup sour cream
Stir in the remainder of the flour mixture.
Gently, stir in:
1 cup zucchini, grated and patted dry with paper towels
2 teaspoons poppy seeds
1 ½ tablespoons lemon zest
Stir just until combined, but don’t over-mix it.
Split the batter between the three prepared pans. Bake the loaves in the center of the oven for about 40 to 45 minutes or until the loaves test done. Allow the loaves to cool for about 15 minutes before you remove them from the pan.
Store the loaves tightly wrapped and eat them within 2-3 days. Because of the high moisture content of the bread, you may want to refrigerate it. This bread does freeze well.