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zucchini lemon poppyseed bread


i wanted to try something a little different when i found several containers of poppy seeds while organizing my spice cabinet. since it was summertime and zucchini was coming in droves, this is what i came up with. i based this off of recipe #17123, but made enough changes thought it was worth adding my own version. this would probably be delicious with a lemon glaze as well. enjoy!!


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  1. Preheat oven to 375 degrees
  2. In a medium bowl
  3. Combine flours
  4. Soda
  5. Powder
  6. Cinnamon & poppy seeds
  7. Set aside
  8. In a large bowl
  9. Combine sugar
  10. Eggs
  11. Oil
  12. Milk
  13. Lemon juice
  14. Zest & salt
  15. Mix dry ingredients into wet until combined
  16. Stir in shredded zucchini
  17. Divide batter into 2 regular-sized greased and floured loaf pans
  18. Bake for approximately one hour
  19. Turning temp down to 350 for last 15 minutes or so if loaves are getting too brown
  20. Cool for 10 minutes in pans
  21. Then place on a rack to cool completely

Step 9

Total Time in Minute 80

Ingredients Count 14

cooking zucchini lemon poppyseed bread

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Vegetable oil



Zest of


Baking soda

Baking powder

White whole wheat flour

All-purpose flour


Poppy seeds


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