BreakfastsRecipesSnacks

Lemon Poppyseed Zucchini Bread

This holiday season, bring a dish that is delicious enough for company but is gluten-free for your tummy. Lemon Poppyseed Zucchini Bread is a festive loaf that can be enjoyed warm and room temp! Check the notes on how to make this bread keto in addition to being gluten-free!

Zucchini bread is a simple, well-rounded recipe that almost everyone loves. It is perfect for eating at any time of day and is fancy enough for a party. You can also add any flavor you like to the batter!

That’s why I love to make Lemon Poppyseed Zucchini Bread! It is slightly sweet, beautifully tart, and stunning to look at. Plus, it’s a super quick and simple recipe!

Whole poppy seeds, lemon zest and juice, and fine almond flour make this dish one of the best zucchini bread recipes you’ve ever had! Pack it up with foil or a travel lid for easy transport to your holiday party.

Types of Zucchini Bread

Lemon poppyseed-flavored anything is often my favorite, so I tend to bring these flavors to all kinds of dishes. Although lemon poppyseed is generally a winner, there are all types of slightly-sweet options to make perfect zucchini bread.

Leave out the poppyseeds and lemon in favor of cinnamon and chocolate. Maybe you are a big fan of apples during apple season. Perhaps you like to use Christmas-inspired flavors, such as chestnuts or eggnog!

Try any of these flavor combinations in your next zucchini bread:

  • Chocolate
  • White chocolate
  • Cranberry
  • Banana
  • Fresh strawberry
  • Pumpkin Spice
  • Apple
  • Eggnog
  • Nuts
  • Orange
  • Raspberry

Ingredients in Lemon Poppyseed Zucchini Bread

This gluten-free recipe uses fine-ground almond flour, which adds a delicious nuttiness and texture.

  • Coconut oil spray for the pan
  • 3 medium zucchini, grated
  • 3 large eggs
  • 1 tablespoon sugar
  • 1½ teaspoons vanilla extract
  • 2 cups blanched almond flour, finely ground
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking soda

How to Make Lemon Poppyseed Zucchini Bread

Preheat the oven to 350 degrees F. Cut a piece of parchment paper to line a small loaf pan so that there is an overhang. This will allow you to remove the bread easily from the pan. Spray lightly with coconut oil spray and set aside.

Using a box grater, grate your whole zucchinis and place them into a fine-mesh strainer set inside a large bowl. Lightly press and squeeze the water out with your hands. Allow the zucchini to sit and drain while you make the batter.

In a large bowl, whisk the eggs, liquid stevia, and vanilla extract. Then, add the almond flour, poppy seeds, lemon zest, kosher salt, and baking soda. Use a rubber spatula to fold and combine all of the ingredients.

To ensure the zucchini is thoroughly dry, place the contents into a clean kitchen towel and wring out the excess liquid.

Add the zucchini to the batter and fold to combine. Pour the batter into the prepared lined loaf pan. Bake in a preheated oven for 45-50 minutes until a cake tester inserted into the center comes out clean.

Allow the bread to cool in the pan for 30 minutes before removing it from the pan to cool completely. When ready to serve, slice into 8 equal-sized slices.

NOTE: Make this bread keto by removing the sugar in place for a keto sugar substitute!

Lemon Poppyseed Zucchini Bread

Keto Lemon Poppyseed Zucchini Bread

This moist, tender bread is the perfect holiday gift or dish for your next party! Tart lemon and textured poppy seeds flavor this lightly-sweetened bread. Serve with a glass of unsweetened almond milk or eggnog!
Prep Time 15 mins
Cook Time 50 mins
Course Breakfast
Cuisine American
Servings 8 servings

Ingredients
  

  • Coconut oil spray, for the pan
  • 3 medium zucchini, grated
  • 3 large eggs
  • 1 tbsp swerve
  • 1 1/2 tsp vanilla extract
  • 2 cups blanched almond flour, finely ground
  • 1 tbsp poppy seeds
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1 tsp baking soda

Instructions
 

  • Preheat the oven to 350 degrees F. Cut a piece of parchment paper to line a small loaf pan so that there is an overhang. This will allow you to remove the bread easily from the pan. Spray lightly with coconut oil spray and set aside.
  • Using a box grater, grate your whole zucchinis and place them into a fine-mesh strainer set inside a large bowl. Lightly press and squeeze the water out with your hands. Allow the zucchini to sit and drain while you make the batter.
  • In a large bowl, whisk the eggs, swerve, and vanilla extract. Then, add the almond flour, poppy seeds, lemon zest, kosher salt, and baking soda. Use a rubber spatula to fold and combine all of the ingredients.
  • To ensure the zucchini is thoroughly dry, place the contents into a clean kitchen towel and wring out the excess liquid. Add the zucchini to the batter and fold to combine.
  • Pour the batter into the prepared lined loaf pan. Bake in a preheated oven for 45-50 minutes until a cake tester inserted into the center comes out clean.
  • Allow the bread to cool in the pan for 30 minutes before removing it from the pan to cool completely. When ready to serve, slice into 8 equal-sized slices.

Notes

The lemon juice will add moisture to the batter. If you find that you have squeezed your zucchini out too much and the batter is dry, add a little more lemon juice to moisten. This will also add even more tart flavor, but it will also add carbs to the dish.
You can also bake this batter as muffins! Simply scoop the batter into lined muffin tins and bake for about half the baking time until a toothpick inserted into the center comes out clean.
This mixer is so powerful and built so well your grandchildren will use it.
 
These pans below are an exceptional deal.
Keyword Keto, Lemon Poppyseed Zucchini Bread
Tried this recipe?Let us know how it was!

Related Articles

Leave a Reply

Your email address will not be published.

Recipe Rating




Back to top button