Lemon Poppy Seed Zucchini Bread

A little heavier than regular zucchini bread but so delicious!

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.

Per Serving: 181 calories; protein 2.4g; carbohydrates 26.1g; fat 7.6g; cholesterol 20.5mg; sodium 187.9mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.