Lemon Zucchini Poppy Seed Bread

I first fell in love with pairing lemon and zucchini after eating the Lemon Zucchini Cookies at Jacob’s Lake Inn. Those cookies were the inspiration for this recipe and I love this bread for so many reasons. The bread is incredibly moist with the yogurt, lemon pudding mix, and zucchini in the recipe. The lemon pudding mix with the lemon juice and zest gives the perfect amount of lemon flavor, and who doesn’t love lemon poppy seed anything? This recipe is a must try and fortunately, it makes two loaves so there is plenty to eat and share.

The creamy glaze, like the bread, has a hint of almond and vanilla which combined with the lemon is absolutely delicious. This recipe is great in the summer to use up that zucchini in the garden, or year round when you are craving something lemony sweet. We love this as well during the holidays as it has just the smallest tint of green due to the zucchini in the bread.

If you are looking for another sweet breakfast treat, try our favorite Orange French Toast!

You will need the following ingredients:

• Butter (for greasing the pan)
• All-purpose flour
• White granulated sugar
• Lemon instant pudding mix
• Baking powder
• Baking sugar
• Salt
• Large eggs
• Vegetable oil
• Plain whole-milk yogurt
• Lemons, juice and zest
• Zucchini
• Poppy seeds
• Vanilla extract
• Almond Extract
• Powdered sugar
• Heavy whipping cream

I know what it’s like when you don’t have everything on hand and the last thing you want to do is run to the store and pick something up. Here are a few ideas to substitute items on the ingredients list if needed:

1. Sour cream, milk, buttermilk, or vanilla-flavored yogurt can be substituted for plain yogurt 1:1. For every cup of yogurt substitute one cup of milk or sour cream. The extra protein and sugars in the yogurt help the bread to brown.
2. The bread is delicious without the icing or the icing could be thinned with additional milk or cream for a light glaze.
3. You can substitute vanilla extract for the almond extract if desired.
4. Milk, half and half, or even water could be used as a substitute for the cream for the icing. However, the additional fat from the cream makes the icing more creamy and flavorful.

Step 1. In a large mixing bowl, whisk together the flour, sugar, pudding mix, baking powder, baking soda, and salt.

Step 2. In a separate small mixing bowl, whisk together the whisk eggs, oil, yogurt, and lemon juice. Combine the wet and ingredients with the dry ingredients and stir until just combined.

Step 3. Stir in shredded zucchini, poppy seeds, lemon juice, and almond and vanilla extracts, until just combined.

Step 4. Pour lemon zucchini batter into prepared pans and bake at 350 for 50-60 minutes.

Step 5. Cool bread in the pan for 20 minutes then invert onto a cooling rack to cool completely.

Step 6. Beat together with an electric mixer icing ingredients: powdered sugar, cream, lemon juice, and almond extract. Spread icing over loaf and allow to set for 10 minutes before slicing.

• Do not squeeze out the moisture from the zucchini after shredding, that moisture adds to the texture of the bread.
• I like using light pans for baking quick breads to prevent the crust from burning. I really like USA pans and used this USA bread ban from Amazon.