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Italian Recipes

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Italian Recipes

Dessert Recipes

Dessert Recipes
Dessert Recipes

Zucchini Poppy Seed Bread



Rain, rain...it seems all it's been doing is raining. As I'm writing this post, it's raining. When I made this zucchini poppy seed bread, it was raining. I'm not going to lie and say we haven't had our share of gorgeous end of summer days. There have been plenty of those. And high humidity and scorching hot sun.



But back to this quick bread. What is it with me and quick breads these days. I just shared the apple banana quick bread, that we absolutely loved! And then I had to make something else super quick and was remembering I hadn't made this zucchini bread in ages! Literally, years.

I took this photo on Sunday. There was a wicket storm brewing north and south of us and there even was some lighting. It was definitely time to get out of the water when I saw the first lightning. But the water was so calm and gorgeous, and the clouds were moving so fast and changing to all these different shades of gray, blue and lavender.


Maybe because my kids prefer their favorite banana bread. With chocolate chips, of course!

I don't know about you and where you live, but I have been finding the most amazing zucchini at my favorite fruit and veggie market (the green market hasn't opened yet, it's still too hot here!). I wish I could say they were growing like wild fire in my back yard, but sadly, that is not the case! At in my in-laws garden in Italy, that is always the case. Serious abundance of zucchini and zucchini flowers. My mother-in-law makes her famous zucchini fritters almost every day and something else that is really fabulous with their zucchini. I'm not sure what she would think of this quick bread. I'm sure she would ask me why I didn't make a savory tart or her fritters.


some notes on this recipe:

This is the basic formula for quick breads that I usually use. I most often throw in a little ground flax seed (like 2 tablespoons). If you have ground chia seeds, that's also nice to add in. My kids don't notice that's it's added in and it makes the bread a little better for you. I also like to add whole wheat flour. You could add as much or as little spice that you like. I added a little cinnamon and ginger. When you grate the zucchini, you have to squeeze it together and get out all that water. I usually use my hands and do it over the colander. If you happen to have a cheesecloth, that's perfect to use.


Some other fun quick bread ideas:







Zucchini Poppy Seed Bread

by Savoring Italy
Prep Time: 10 minutes
Cook Time: 50-55 minutes

Ingredients (1 loaf)
  • 1 1/2 cups of flour (I sometimes add 1/2 whole wheat and no one knows the difference)
  • 1 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 Tbsp poppy seeds
  • 2 cups grated zucchini
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup vegetable oil
Instructions
Grate the zucchini with a box grater. Gather up the grated zucchini in a cheesecloth (or with your hands)and squeeze it together over a colander.

Mix the egg with the sugar and oil. Stir in the grated zucchini. In a separate bowl, whisk together the flour, sea salt (regular salt is fine too), baking soda, baking powder, spices and poppy seeds.

Add the dry ingredients to the zucchini mixture.

Bake at 350 F for 30 minutes and lower temperature to 250 F and bake for about another 25-30 minutes.

9 comments

  1. While we love banana bread in our house, zucchini bread comes in a very close second. I love the addition of poppy seeds, too!

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  2. I love zucchini bread, even more than banana, so I'm definitely going to try this. Looks amazing!

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  3. Zucchini and poppy seed breads are two of my favorites, so a combo of the two sounds like a great idea! We've been in the middle of thunderstorms for the last few days, too and we're trying to hold onto any little piece of summer we can.

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  4. I love sneaking in zucchini into any recipe I can, especially knowing what the kids love (like banana bread) and it at least makes them try it nonetheless.

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  5. Great way to use some of that end-of-the-garden zucchini. Love the little flecks of green running throughout the loaf.

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  6. Haha. Why didn't you make a savory tart?! All you make it sweets. ;) This looks like a great loaf! I've only used zucchini in chocolate sweets but this sounds yummy, too.

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  7. Such beautiful color! I love quick breads too - with kids, they can't wait all day for a snack!

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  8. I haven't made zucchini bread in ages! Or something with poppy seeds for that matter. Spring is starting here, so we should have bunches of zucchini soon.

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  9. I enjoy the little specks of green in this bread, so fun! I picked up a 5-ish pound zucchini at the farmers market the other day. I knew it would have huge seeds but I just couldn't help myself!

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