Lemon Poppy Seed Zucchini Bread

Leah @ Beyer Beware

Lemon poppy seed zucchini bread is made with your traditional zucchini bread ingredients plus fresh lemon juice, poppy seeds, and almond extract.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Bread

Cuisine American

Servings pieces

Calories 244 kcal

Ingredients

Bread

1/2 cup vegetable oil
2 whole eggs
1 whole lemon zested
3 tablespoons lemon juice
1 teaspoon almond extract
1 cup sugar
2 cups flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups shredded zucchini
2 tablespoons poppy seeds

Glaze

2 tablespoons lemon juice
1 cup powdered sugar

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Instructions

Whisk together sugar, vegetable oil, eggs, almond extract, lemon juice, and lemon zest.
Stir in the flour, baking powder, baking soda, and salt. Then add the zucchini and poppy seeds. Stir until just combined
Pour batter into a greased or parchmant lined 9x5 inch loaf pan filling. Bake at 350 degrees F for 50 minutes. Cool 10 minutes before glazing.
For the glaze, combine the powdered sugar and lemon juice. Pour over the bread.

Nutrition

Calories: 244kcalCarbohydrates: 53gProtein: 4gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gTrans Fat: 0.003gCholesterol: 33mgSodium: 229mgPotassium: 126mgFiber: 1gSugar: 33gVitamin A: 98IUVitamin C: 7mgCalcium: 63mgIron: 2mg

Keyword almond, homemade

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