Lemon Poppy Seed Zucchini Bread Recipe

Recipesfull introduces to you: Popular Recipes. (Lemon Poppy Seed Zucchini Bread Recipe). A little heavier than regular zucchini bread but so delicious!

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 24

Yield: 2 9x5-inch loaf pans

Lemon Poppy Seed Zucchini Bread Recipe

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

Bread

Directions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Step 2

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.

Step 3

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean about 1 hour.

Nutritional Information

Lemon Poppy Seed Zucchini Bread Recipe

Servings Per Recipe:24

Calories: 181.3

% Daily Value *

Protein: 2.4g 5%

Carbohydrates: 26.1g 8%

Dietary Fiber: 0.5g 2%

Sugars: 14g

Fat: 7.6g 12%

Saturated Fat: 1.3g 6%

Cholesterol: 20.5mg 7%

Vitamin A Iu: 27.1IU 1%

Niacin Equivalents: 1.4mg 11%

Folate: 31.3mcg 8%

Calcium: 26.7mg 3%

Iron: 0.9mg 5%

Magnesium: 5mg 2%

Potassium: 26.9mg 1%

Sodium: 187.9mg 8%

Thiamin: 0.1mg 13%

Calories From Fat: 68.6

*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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