Lemon-Poppy Seed Zucchini Bread

  • kellyhallin Posted: 08/06/12
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    great recipe.....i made muffins and added lemon jc and another T lemon zest, made 17 muffins and baked for 21 min. at 325. I also sprinkled tops with turbinado sugar before baking.....awesome.

  • MInnesotaE Posted: 08/31/12
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    I questioned the amount of baking soda. I've never used that small an amount for this sort of recipe so I doubled it to 1/4 t. and glad I did. Think more would have been okay too but the recipe is wonderful and I don't mind the density.

  • portland Posted: 09/15/12
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    the taste is rich and buttery, the texture more like a cake than a bread. the lemon adds just the right amount of zest to perk up the flavors.

  • amusgrove Posted: 12/02/12
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    I found it doughy and not nearly as good as my wonderful zucchini bread with cream cheese. Not worth changing my recipe for this. The lack of lift has to be due to the small amount of baking soda and the reliance on sour cream for lift. Also, the flavor of lemon was negligible. But, if you must, take note of other reviewers suggestions and double both the baking soda and lemon zest. Not one I will make again.

  • woodswife Posted: 08/15/12
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    This bread is delish!!! It is a great alternative to the more traditional spiced zucchini bread I grew up with. Don't get me wrong, I still make the cinnamon laced bread from my childhood, but this bread screams summer! The lemon flavor is very refreshing without being too overpowering. I love the small loaves. They make for wonderful gifts! The bread if moist and flavorful. With an overload of zucchini I plan on making several batches to share and freeze to enjoy later! Highly reccommend!

  • RochellePills Posted: 08/11/12
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    Now I know what to do with those 2 # green monsters that seem to appear on my door steps overnight!!!! I agree with others, it does make it better to add just a touch more of zest.

  • BelindaGowan Posted: 08/30/12
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    I've made this three times and it disappeared overnight each time! I used yellow zucchini and made a glaze with the juice and powdered sugar.

  • Caththefoodie Posted: 08/08/12
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    I made these combining other posted reviews. My muffins were made with 2 T. fresh lemon juice, grated lemon peel, the vanilla greek yogurt instead of sour cream. I will make these again but they are too sweet for my taste. Nex time I wll cut the sugar to one cup and use fat free sour cream and perhaps add 1/2 t. vanilla extract. I baked at 325 for 30 minutes and yielded 16 muffins. They did not brown on top remaining very light in color.

  • Couchmore Posted: 07/28/12
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    Delicious! Very moist. I used vanilla greek yogurt instead of sour cream, and added 1T fresh rosemary and 2T lemon juice. I made muffins...baked for 25 minutes and the recipe made 16. This one's a keeper!

  • kasmil Posted: 08/06/12
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    I made this recipe as directed. It was very dense (which I loved), but I had to bake it 10 min. longer and it didn't have much lemon taste. I think I'll take other people's lead and add lemon juice and extra zest next time.

  • connieswed Posted: 08/01/12
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    made this exactly like the recipe, would add another T. lemon zest. really lovely bread

  • mgraham Posted: 08/01/12
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    Delicious and moist. Nice change from the usual zuchini bread. I did use 2 tablespoons of lemon zest and added in some lemon juice. Have already made a second batch.

  • Cheryl242 Posted: 11/12/12
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    I thought the idea of this made into muffins sounded really good, and they were OK, but kind of flavorless. I used more lemon rind than called for, too, but think they could use some frozen lemonade mix added in addition to that. I had to put a light glaze on top to jazz them up just a bit. That helped, but think next time I'd add about 1/3 cup frozen lemonade mix to the batter along with additional lemon rind, and still might need a light glaze on top. (lemon juice, rind, and powdered sugar) Not sure I'll try them again, though,

  • MotorcycleCook Posted: 07/31/12
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    This was delicious. My loaf pans were larger than 3x5 so I made 2. Mine did not turn out as tall because of the pan size so I don't think mine are as pretty as the ones in the magazine. Loved the lemony flavor, it totally disguised the squash. I will definetly make this again.

  • MKaminski Posted: 04/21/13
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    Based on other reviews I increased the baking soda to 1/4 tsp and the lemon zest to 2T. I also added 2 T lemon juice and 1 tsp vanilla. I baked it at 325 degrees in a 8.5x4.5x2.5 loaf pan (with overflow in 3 muffin cups). The muffins baked for 25 minutes and the larger loaf pan for 1hr 25min.

  • robertajmc74 Posted: 06/26/14
    Worthy of a Special Occasion

    This bread is very good. I did how ever make a few changes. I used whole wheat flour instead of all-purpose. I cut back the sugar by 1/3 cup and used greek yogurt instead of sour cream. It was moist but firm like a bread should be. Love the lemon and poppy seed together. I will make this again.

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