Lemon Poppy Seed Zucchini Bread

4.6

(5)

5 Reviews

3 Photos

A little heavier than regular zucchini bread but so delicious!

Submitted by Diana Karolak

Published on June 19, 2020

3

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

24

Yield:

2 9x5-inch loaf pans

Jump to Nutrition Facts

Ingredients

3 eggs
2 cups shredded zucchini
1 ⅔ cups white sugar
¾ cup vegetable oil
2 teaspoons lemon extract
2 teaspoons poppy seeds
1 teaspoon baking soda
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.

Nutrition Facts (per serving)

181	Calories
8g	Fat
26g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 181
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	7%
Cholesterol 21mg	7%
Sodium 188mg	8%
Total Carbohydrate 26g	9%
Dietary Fiber 1g	2%
Total Sugars 14g
Protein 2g	5%
Calcium 27mg	2%
Iron 1mg	5%
Potassium 27mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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