Lemon-Poppy Seed Zucchini Bread

On this rainy cool January day, I pass on to you a recipe to warm your heart and comfort your weary bones. It comes from Southern Living, December’s Food Gift for the Month.  It has a “tender, fine-crumbed texture and bright citrus flavor ” that offers “a refreshing change from traditional spiced zuccchini bread.”

It’s great for serving your family or freezing for use when you’re entertaining guests. I recently took a loaf to our new neighbor on moving day.

Lemon-Poppy Seed Zucchini Bread       Lemon-Poppy Seed Zuchinni

  • 1/2 cup butter softened
  • 1 1/3 cups sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. baking soda
  • 1/2 cup sour cream
  • 1 cup shredded zucchini
  • 1 Tbsp. lemon zest
  • 2 tsp. poppy seed
  1. Preheat oven to 325 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and flufffy. Add eggs 1 at a time, beating until just blended after each addition.
  2. Stir together flour, salt and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini and next 2 ingredients. For smaller gift loaves, spoon batter into 3 greased and floured 5×3-inch disposable aluminum foil loaf pans (about 1 1/3 cups batter per pan.) I used two larger loaf pans.
  3. Bake at 325 degrees for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).


2 Responses to “Lemon-Poppy Seed Zucchini Bread”
  1. Sandi/Rick says:

    Thanks, Liz, glad you are back on line. What service did you choose? Sandi

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