Zucchini Poppy Seed Bread

Zucchini Poppy Seed Quick Bread is a delicious way to use up the abundance of summer zucchini! Makes a delicious snack bread or breakfast.

Zucchini Poppy Seed 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.

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.

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.

How to make zucchini poppy seed quick bread?

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 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:

• Dark Chocolate Marbled Banana Bread
• Banana Pear bread with chocolate chips
• Caramelized Banana Bread with Brown Butter Glaze

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Zucchini Poppy Seed Quick Bread

Zucchini Poppy Seed Quick Bread is a delicious way to use up the abundance of summer zucchini! Makes a delicious snack bread or breakfast.

Prep Time10 mins

Cook Time55 mins

Course: Breakfast

Cuisine: American

Keyword: poppy seeds, quick bread, zucchini

Servings: 1 loaf

Author: Lora

Ingredients

• 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 ground cinnamon
• 1 tsp ground ginger
• 2 Tbsp poppy seeds
• 2 cups grated zucchini
• 3/4 cup sugar
• 1 egg
• 1/4 cup coconut oil or whatever mild oil you prefer

Instructions

• Spray a 9x5-inch loaf pan with baking spray. You could also line with parchment paper and spray with baking spray. Preheat the oven to 350 degrees.
• Prep a loaf pan with baking spray or line it with parchment paper and spray the paper with baking spray.
• 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. Stir until combined.
• Transfer batter into the loaf pan. Bake for 55-60 minutes, or until a tester inserted in middle comes out clean. I usually lower my oven temperature to 325F for the last 30 minutes of baking time. Every oven is different. I lower mine as if I leave it at 350F for the entire baking time it will overbake.
• Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.

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