Lemon Poppy-Seed Zucchini Bread


Lemon Poppy-Seed Zucchini Bread

The original recipe (Southern Living) makes 3 mini-loaves.  You can make one regular loaf if you don’t have the mini size pans, just bake a bit longer.  Easily adapted to gluten-free (see notes).

These little loaves freeze and thaw wonderfully, so keep them on hand by the bushelful for last-minute gifts!
Makes 3 (5×3 inch) loaves.
Prep time: 20  minutes.
Total time: 40-60 minutes.

This tender, fine-crumbed texture and bright citrus flavor offer a refreshing change from traditional spiced zucchini breads.

  • 1/2 cup butter, softened (or non-dairy spread)
  • 1-1/3 cups sugar (or coconut sugar)
  • 3 large eggs (or egg replacer, follow label directions; beware Bob’s Red Mill is not gluten free)
  • 1-1/2 cups all purpose flour or gluten-free flours (rice and brown rice with a little sorghum work well; NOT a gluten-free mix which will contain added thickeners and baking soda)
  • 1/2 tsp salt
  • 1/8 tsp baking soda
  • 1/2 c sour cream or yogurt
  • 1 cup shredded zucchini
  • 1 TBSP lemon zest
  • 2 tsp poppy seeds
  1. Preheat oven to 325. Beat butter at medium speed with a heavy-duty stand mixer until creamy. Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating until just blended after each addition. If using egg replacer, mix with specified amount of cool water and add at this stage, 1/3 at a time.
  2. Stir together flour, salt and baking soda. Add to butter mixture, alternating with sour cream or yogurt, beginning and ending with the dry mixture. Beat a low speed until just blended after each addition. Stir in zucchini and last 2 ingredients. Spoon into greased and floured loaf pan(s), about 1-1/3 cups per pan if making the mini size.
  3. Bake at 325 for 40-45 minutes (minis) or  longer for large loaf, until a wooden toothpick inserted in center comes out clean.
  4. Cool in pan(s) on wire rack for 10 minutes; remove from pan onto wire rack and cool completely (about 30 minutes) before serving.  Cooling time is especially important for gluten free, which will be very soft when warm and firm up as it cools.

Adapted from Southern Living, August 2012.