Lemon Poppyseed Zucchini Bread

Ok this zucchini bread is next level. Dare I say decadent and a little pretentious? ;) Not only is it combining two of my favorite kinds of bread, but it calls for olive oil, which gives it slightly savory taste. The olive oil also makes it especially moist and just a unique experience overall. If you want to try something a little out of the ordinary with zucchini, this is the recipe for you. It is delicious!

Lemon Poppyseed Zucchini Bread

Adapted from Pinch of Yum

3 cups grated zucchini (about 2 large zucchini)

2 cups brown sugar, divided

3 large eggs

zest of 1 large lemon

2 tsp. vanilla extract

1 cup extra-virgin olive oil

2 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

2 Tbsp. poppy seeds

1/8 tsp. nutmeg

1. Preheat oven to 350 degrees F. In a small mixing bowl, mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below. Set aside.

2. Grease a 9×5” loaf pan and line with 1/2 sheet of parchment paper so ends are sticking up for easy removal.

3. In a large mixing bowl, whisk together the remaining 1 3/4 cup brown sugar, eggs, lemon zest and vanilla until well blended. Beat in the olive oil gradually, whisking until thoroughly incorporated. 

4. Stir in the flour, salt, baking powder, baking soda, poppy seeds and nutmeg until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.

5. Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. When there are 10 minutes left, lightly cover with foil if the top starts to get too brown. The outer crust of the bread will be firm to the touch and on the darker side of golden brown. 

6. Cool the bread in the pan for about 20 minutes. Remove and slice to serve.


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