Zucchini and Lemon Poppy Seed Loaf
Lemon loaf is a classic, made even more moist with the addition of harvest zucchini. Since the vegetable is 94% water, it hydrates the batter in an incomparable way. To enhance the lemon flavour, the bread is soaked in a lemon syrup after baking, adding a sweet and crispy layer to the surface. It’s just […]
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 2 tbsp poppy seeds
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (160 g) sugar
- 2/3 cup (150 ml) vegetable oil
- 2 eggs
- 2 1/2 cups (325 g) zucchini, grated
- 1 lemon, zest finely grated
- 1/4 cup (60 ml) lemon juice
- 1/4 cup (55 g) sugar
- 2 tbsp (30 ml) lemon juice
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a 9 x 5-inch (23 x 13 cm) loaf pan and line with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, poppy seeds, baking powder, baking soda and salt.
- In another bowl, whisk together the sugar, oil and eggs until smooth. Add the zucchini, lemon zest and juice. Stir in the dry ingredients. Spread the mixture out in the prepared loaf pan.
- Bake for 1 hour or until a toothpick inserted in the centre of the bread comes out clean.
Lemon loaf is a classic, made even more moist with the addition of harvest zucchini. Since the vegetable is 94% water, it hydrates the batter in an incomparable way. To enhance the lemon flavour, the bread is soaked in a lemon syrup after baking, adding a sweet and crispy layer to the surface. It’s just as tasty as the standard lemon poppy seed loaf!