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Lemon Poppyseed Zucchini bread


(This was a huge crowd-pleaser!)




If you’re like me, Monday food prep day is a lot more ambitious than Friday food prep day. I normally shop after my Barre class and, well, the post-workout me loves vegetables more than than Friday pick-up me. So I usually end up with some very sad looking veggies at the bottom of the drawer by Saturday.


Guys I’m going to be putting zucchini in everything I bake. It’s so good! I scoured the internet for a zucchini bread recipe that my kids would eat (no nuts, no dried fruit) and that I’d serve them (not a ton of sugar or oil). I couldn’t really find one, so this is what I came up with. Now, being that I used about half the sugar of most zucchini bread recipes, the first batch was lacking in flavor. I tripled the lemon juice and doubled the zest and boom... winner. This recipe may sound like it’s too much lemon zest and juice but trust me, it needs it.


If you’re using this as an activity with your kids:


I had my oldest grate the zucchini with a cheese grater over a bowl. (A box grater would be ideal for this.) If you’re having a kid doing this while you’re distracted with another one, make a cut or a mark at the top of the veggie so they know where to stop so they don’t cut up their precious little fingers. I’d give at least an inch (more depending on their age/ capability) from where you want them to stop grating and their grip. I’ve used this tip for carrots, potatoes, etc.) My littlest really wanted to zest the lemon- so I stood over her (our zester is much sharper) and kept a loose eye on my older one. (That all being said- you add the zucchini at the end of the wet ingredients, so you can have them help with the dry and wet ingredients and sneak it in at the last minute if you think they won’t eat the zucchini part.)


Shredded zucchini will keep in the fridge for a couple of days and dry out a bit.


I’ve shredded up some sad zucchini and used it later in the week with good luck. If you’re shredding right before you add it- measure it out into a kitchen towel and squeeze the water out. (I’ve saved this water in the past to add to soups and juices, I wouldn’t go past 24 hours on this.) If it’s been in the fridge and doesn’t look super wet, you can just add it in. However, this was the step my four-year-old loved the most.


Lemon Poppyseed Zucchini Bread



Dry Ingredients:


2 1/2 cups flour (spooned and leveled)

1 1/2 baking powder

3/4 tsp baking soda

1/2 tsp salt

¼ tsp coriander


Wet Ingredients:


3 eggs

1/2 cup unsweetened applesauce

2 tsp vanilla extract

1/4 cup unsalted butter, melted (you can also just use oil)

1 cup sugar

2 tsp poppyseeds

4 tsp lemon juice

2 tsp lemon zes

2 c shredded zucchini (about 1 large or 2 medium zucchini - see tips above)


For the frosting:

2/3 cup powdered sugar

1 tsp lemon juice

1 tsp butter

1-2 tsp hot water

Steps:


1 . Preheat your oven to 350 degrees

2. Grease a bread pan with non-stick cooking spray, set aside

3. Combine your dry ingredients in a medium-sized bowl and set aside

4. Melt your butter in a microwave safe bowl and whisk together your wet ingredients except for the zucchini.

5. Fold in the zucchini to the wet ingredients

6. Fold in your dry ingredients until just combined (don’t overmix)

7. Pour the mixture into your bread pan and cook for 50-60 minutes (mine took 58 minutes, and I covered it with foil after 50)


One tip here- if you notice that your top is getting a bit brown after 45 minutes, loosely cover it with aluminum foil to cook the bread evenly without burning the top.


Remove and cool for 10 minutes


While your bread is cooling- make your frosting!



  1. Melt your butter in a microwave-safe dish

  2. Squeeze in 1-2 tsp of lemon juice (up to your taste buds)

  3. Whisk in powdered sugar

  4. Add an additional 1-2 tsp of warm water as needed. (Use as little as possible to avoid runny frosting)

  5. Pour over the bread after 10 minutes so it soaks in and leaves a nice glaze.

  6. If you want more of a “frosted” look, wait until the bread feels cool to the touch.

  7. Slice and enjoy!!


Mine didn’t last for long … (thank you to my lovely neighbors for testing this out!) but I’d pop this in the fridge after 3 days on the counter. This was so popular (and we always have one sad zucchini to spare at the end of the week) that I’m planning to freeze a loaf for company after Baby #3 arrives. I’ll report back with the results!




Yum!!


Did you make this?? Tag me on Instagram or leave a Comment below!






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