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Recipe Collection: Zucchini Lemon Poppy Seed Bread

admin July 1, 2010

**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet and Ultimate Recipe Swap at Life as MOM!**

It had been on my plan to make lemon-poppy-seed bread anyway when I started getting lots of zucchini from my CSA.  So I thought, I ought to 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 that had nutmeg in it and the flavor had reminded me of lemon zest, so I thought, I bet that will 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!

By the way, if you ever try any of my recipes, stop in and leave a comment to let me know you did, and how it came out!

 

Ingredients:

2 c. sprouted spelt flour

1 tsp. baking soda

½ tsp. sea salt

¼ tsp. nutmeg

Zest of 1 lemon

2 tbsp. poppy seeds

 

3 tbsp. butter, softened

½ c. sugar (organic)

1 egg

¼ c. maple syrup

1 tsp. vanilla

Juice of 1 lemon

1 c. zucchini, shredded

 

Directions:

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.  It would also bake nicely as muffins, or in a Bundt pan.

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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

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I’m Kate, mama to 5 and wife to Ben.  I love meeting new people and hearing their stories.  I’m also a big fan of “fancy” drinks (anything but plain water counts as ‘fancy’ in my world!) and I can’t stop myself from DIY-ing everything.  I sure hope you’ll stick around so I can get to know you better!

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