Recipe Collection: Zucchini Lemon Poppy Seed Bread |
AD

Recipe Collection: Zucchini Lemon Poppy Seed Bread

admin July 1, 2010

Written by Kate Tietje and updated in May of 2022. 

In 2010, I started getting lots of zucchini from my community-supported agriculture (CSA).  I had planned to make lemon-poppy seed bread and thought I should make some zucchini bread, too!  However, I didn’t have a recipe for either that really worked for me yet.  Then I got the brilliant idea to combine them into one delicious, healthy bread.  I had also sampled some cheesecake with nutmeg, and the flavor reminded me of lemon zest, so I thought that would be the perfect spice for this bread.  I probably could have even added more than I did.  The result was fabulous — moist on the inside and chewy-crunchy on the outside!

I first developed this recipe in 2010 and returned it to our food rotation in 2022.  My kids absolutely love it.  So much so that I was almost immediately sent back to the grocery store for more zucchini.

The bread is really so delicious…and it’s sweet, but not overwhelmingly so.  Many similar recipes have over 2 cups of sugar in one loaf, while this has only 3/4 cup (split between organic sugar and maple syrup).  It’s more than enough.  Plus, the bread is whole wheat and filled with vegetables.  It couldn’t be a better treat — the best of all worlds.

Zucchini Lemon Poppy Seed Bread

Ingredients:

  • 2 cups sprouted (or regular) whole wheat flour (for gluten-free, you can use equal parts teff, brown rice, and tapioca starch)
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • ¼ tsp. nutmeg
  • Zest of 1 lemon
  • 2 tbsp. poppy seeds
  • 3 tbsp. butter, softened
  • ½ cup organic cane sugar
  • 1 egg
  • ¼ cup maple syrup
  • 1 tsp. vanilla
  • Juice of 1 lemon
  • 1 cup zucchini, shredded (about 1 small)
  • 1 cup milk

Directions:

Step 1: Preheat oven to 350.

Step 2: In a large bowl, mix all dry ingredients thoroughly.

Step 3: In a medium bowl, cream butter and sugar.  Add egg and maple syrup and blend together.  Add vanilla, lemon juice, and zucchini and stir until smooth.

Step 4: Pour liquid ingredients into dry ingredients and stir until just combined.

Step 5: Pour into greased loaf pan and bake for 40 – 50 minutes until a toothpick comes out clean.

It makes a delicious loaf when sliced into 1″ pieces.  Let it cool before slicing, or it will fall apart!  It’s that tender.

If you’re so inclined, it would also bake nicely as muffins or in a Bundt pan.  Muffins make nice single servings, so you don’t have to worry about slicing.  It’s absolutely delicious with soft, grass-fed butter spread across its surface!

Zucchini Lemon Poppy Seed Bread

Delicious zucchini lemon poppy seed bread recipe made from real food ingredients.
Prep Time10 mins
Course: Appetizer
Servings: 1 loaf

Ingredients

  • 2 cups sprouted whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 lemon zest
  • 2 tbsp. poppy seeds
  • 3 tbsp. butter softened
  • 1/2 cup cane sugar organic
  • 1 egg
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 lemon juice
  • 1 cup zucchini (about 1 small) shredded
  • 1 cup milk

Instructions

  • Preheat oven to 350.
  • In a large bowl, mix all dry ingredients thoroughly.
  • In a medium bowl, cream butter and sugar.  Add egg and maple syrup and blend together. Add vanilla, lemon juice, and zucchini and stir until smooth. 
  • Pour liquid ingredients into dry ingredients and stir until just combined.
  • Pour into greased loaf pan and bake for 40 – 50 minutes, until a toothpick comes out clean.

Notes

It makes a delicious loaf when sliced into 1″ pieces.  Let it cool before slicing, or it will fall apart!  It’s that tender.
If you're so inclined, it would also bake nicely as muffins or in a Bundt pan.  Muffins make nice single servings, so you don't have to worry about slicing.  It's absolutely delicious with soft, grass-fed butter spread across its surface!

What’s your favorite type of zucchini bread?

This is the writings of:

admin
AD

6 Comments

  1. I absolutely LOVED it! My family is raving for more. Great job! You made me a star!

    Reply

  2. hmmm…. Could you please help me modify this delicious recipe? I have WW flour and spelt flour but not sprouted. Do you know of a way to turn this into a soaked recipe with the spelt or WW four? Thanks! I bought the spelt flour about a month ago but haven't used it yet and am looking forward to trying it in something soon!

    Reply

  3. Shannon,

    I think if you replaced teh zucchini (or at least 1/2 the zucchini) with whole milk or yogurt, you could soak the flour overnight in either yogurt OR milk + lemon juice, then proceed with the rest of the recipe. If you try it, let me know!

    Reply

  4. This sounds so yummy! I've been dying to try to make zuchini bread at home, so I can't wait to try out your recipe! Thanks for sharing 😉

    Reply

  5. Do you think this could be made with coconut flour or almond flour? Thanks 🙂

    Reply

  6. Any grain-free modifications for this? I’m looking for something to do w/ all this zucchini! Trying your zucchini/chocolate, wanted some variety. Thanks!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Kate.  I love medical freedom, sharing natural remedies, developing real food recipes, and gentle parenting. My goal is to teach you how to live your life free from Big Pharma, Big Food, and Big Government by learning about herbs, cooking, and sustainable practices.

I’m the author of Natural Remedies for Kids and the owner and lead herbalist at EarthleyI hope you’ll join me on the journey to a free and healthy life!

Meet My Family
Top
Love our content? Sign up for our weekly newsletter and get our FREE Nourished Living Cookbook!