Recipe: Lemon-Poppy Seed Zucchini Bread

A fresh, flavorful and zesty remake of a classic recipe, this lemon-poppy seed zucchini bread is a tasty treat for a warm spring day. 

With the addition of lemon and poppy seeds, this bread offers a refreshing taste with a bit of crunch. Pair it with a glass of iced tea for a delicious afternoon snack. 

Ingredients

1 ¾ cups all purpose flour

1 Tbsp. poppy seeds

½ tsp. baking powder

¼ tsp. baking soda

½ tsp salt

½ cup granulated sugar + 2 Tbsp

¼ cup olive oil

½ cup lemon whole fat greek yogurt 

3 Tbsp. lemon zest

3 eggs 

2 cups grated or shredded zucchini

2 Tbsp. lemon juice

Prep Time: 20 min 
Total Time: 1 hr 20 min

Preparation

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 inch loaf pan.
• Shred or grate zucchini; put the grated zucchini in a sieve over a bowl, use a cheese cloth or paper towels to press some of the excess liquid out of the zucchini. Press zucchini until slightly damp.
• In a medium bowl stir together flour, poppy seeds, baking powder, baking soda, and salt.
• In a large bowl, beat ½ cup of sugar and oil with an electric mixer. Add lemon yogurt and lemon zest;beat until smooth. Beat in eggs, one at a time, until combined. Stir in zucchini.
• Add flour mixture to zucchini mixture. Fold until just combined.
• Pour batter into a greased loaf pan. If desired, sprinkle additional poppy seeds on top.
• Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 15 minutes.
• While the loaf is cooling, in a small microwave safe bowl, combine lemon juice and remaining 2 Tbsp of sugar. Microwave on high for 30 seconds. Stir until sugar dissolves. Brush loaf with lemon syrup. Allow the loaf to cool completely. Wrap and store overnight before slicing.
• Enjoy!

Next Steps & Resources:

• Recipe shared by the oncology dieticians at John Theurer Cancer Center

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