This past week I gave myself a much needed respite from the angst caused by all that has changed since the arrival of the Pandemic. And when I say changed, what I really mean is lost. Like so many others, I have days when life's unexpected curveballs take a huge toll on my spirit. Like when things that seem effortless, feel more like heavy lifting. Or when things that I love doing feel more chore like (and yes, that includes baking). If I was going try side stepping going down into a looming dark hole, I needed to do something quick. And not wait for something to happen. So on two separate mornings, I got up before the crack of dawn and packed up my camera to go on two very different solo road trips. Each less than two hours away from my home. My destinations were to some never before seen as well as some familiar landscapes. Spending time out in nature has been my kind of saving grace as it usually helps me regain some sense of balance and perspective. For several hours on those two days I was so caught up in the incredible beauty of magnificent sunflower fields, lush canyons, sandy dunes, and towering cornfields all seemed right with the world. And with me. Whatever your lifeline may be, muster up whatever energy you need (or have) and grab a hold of it. Your heart and your spirit will thank you. Mine certainly did.
One of those road trips took me into the Heartland (aka farm country in Indiana). Without question, I knew I would be making the obligatory stop at a roadside farm stand. Coming away with some freshly harvested sweet corn along with some hand picked tomatoes, blueberries, and zucchini made me feel as if I had just won some kind of lottery. Has anyone else felt a bit of giddiness at the sight of farm fresh produce? Because next to harvesting food from your own garden, I don't think anything tastes as good as 'farm fresh'. As I 'hand picked' my fruit and vegetable treasures from the bins (a feeling of old normal), my spirit was even further restored. And so was my desire for baking.
There are no shortage of zucchini bread recipes on the blog. There's the Best Ever Zucchini Bread, the Double Chocolate Zucchini Bread, and then there is the just the Zucchini Bread, a recipe posted seven years ago. So was there really a need for another one? If it's one made with lemon and poppyseeds, the answer is definitely YES!
There is enough of a twist to the ingredients in this Lemon Zucchini Poppyseed Bread to make you rethink everything you ever thought (or dreaded) about zucchini bread. Because this one is dense, moist, lemony, and incredibly flavorful. The combination of the poppyseeds, zucchini, lemon juice and lemon zest in this bread is incredibly delicious. Better than any other quick bread where those ingredients are intended to stand on their own or with at least one other.
Here's the thing about zucchini quick bread recipes (including some of mine), the baking temperature varies greatly. Usually ranging somewhere between 325 degrees (F) and 375 degrees (F). Depending on the density of the ingredients, quick breads baked at lower temperatures can sometimes have wet, raw middles while the outsides are borderline dry. And then there are the questions: "How much shredded zucchini is really in one cup?', Do you press the shredded zucchini in firmly when measuring? and/or Do you squeeze as much of the liquid out as possible before measuring?". Depending on how you measure shredded zucchini, it will undoubtedly affect how much of it or how much moisture you are adding to the batter. Worrying about how your quick bread will turn out shouldn't be left to a matter of chance or luck. And with everything else there is to worry about, this shouldn't be one of them. I happen to like when recipes call for a weighted amount because I want them to have the same levels of reliable and consistent deliciousness. Give me the choice between vagueness (what do 2 medium sized zucchinis actually look like?) and precision (when measured in ounces or grams), I will take precision every single time. And for this Lemon Zucchini Poppyseed Bread I give you the ability to have that precision! See the notes below for everything you know about buying, measuring, and taking the guesswork out the shredded zucchini.
Of the many things I love about making quick breads is they can be made with a spoon, spatula, or whisk and a bowl (or two). There is no need to take out the mixer! Quick breads often require an oven set to a moderate temperature (350 degrees F to 375 F degrees). Some quick breads benefit from the two temperature baking strategy (425 degrees F for the first eight minutes, then reducing the oven temperature to 350 degrees F for the remainder of the baking time). But quick breads baked at high temperatures (400 degrees F or higher) often end up with raw centers. This Lemon Zucchini Poppyseed Bread baked up beautifully at (a preheated) 375 degrees F for somewhere between 40 and 45 minutes (using two 8"x x 4" baking pans).
To glaze or not to glaze is sometimes the question. For this Lemon Zucchini Poppyseed Bread I say the answer is definitely glaze. The added sweetness and tartness from the glaze makes it the perfect finishing touch. When making the glaze, it should have a thick, pourable honey-like consistency. Use an offset spatula to spread the icing if you like your finished bread to have a completely iced top. Or just let it drizzle over the top and sides for that rustic homemade look.
From the texture to the flavor, I loved everything about this Lemon Zucchini Poppyseed Bread. Quite possibly this is my favorite version of a zucchini bread. The cake is moist and has the right amount of tart zing to it. Already I am planning my next trip to the farm stand to buy more sweet corn, tomatoes, and ZUCCHINI!
Whether you serve this Lemon Zucchini Poppyseed Bread with Lemon Icing for breakfast or as an afternoon snack with a cup of coffee or tea, more than likely you will be cutting yourself off another slice as the day goes on. If it weren't the specks of the zucchini skin, no one would even guess this bread was made with zucchini.
With zucchini coming into season, maybe making some loaves of this Lemon Zucchini Poppyseed Bread (one for you, one to share) will help restore your sense of balance and perspective. It will definitely satisfy your sweet tooth.
There is much to be said for the power of simple pleasures and simple recipes. The next time life causes to you to wonder how much more change (or loss) you feel you will have to endure, do something or make something that grounds you, that brings you joy. Your spirit is depending on you to navigate it through all of life's unpredictabilities.
Lemon Zucchini Poppyseed Bread with Lemon Icing
Makes two 8"x4" loaves (one for you, one to give away)
Ingredients
Bread
2 1/2 cups (325g) all-purpose flour
2 1/2 teaspoons baking powder
2 Tablespoons poppyseeds
1/2 teaspoon Kosher salt
1 1/2 cups (300g) granulated sugar
3 large eggs
2 1/2 cups (368g/13 oz) shredded zucchini (See Notes)
1/2 cup canola (or vegetable) oil
1/4 cup or 4 Tablespoons (56g) melted, slightly cooled unsalted butter
2 Tablespoons freshly squeezed lemon juice
2 Tablespoons lemon zest
Lemon Icing
1 1/2 cups (180 g) confectionary sugar, sifted
3 Tablespoons freshly squeezed lemon juice
Directions
Bread
1. Preheat the oven to 375 degrees F. Generously spray two 8"x4" tin baking pans with vegetable spray. Line the bottom of the pans with a piece of parchment paper. Spray the parchment paper and set the pans aside.
2. In a medium sized bowl, whisk together the flour, baking powder, Kosher salt, and poppyseeds. Set aside.
3. In a large bowl, whisk together the eggs and sugar until well blended.
4. Add in the lemon zest, lemon juice, oil and butter. Whisk until well blended.
5. Fold in the dry ingredients and shredded zucchini until no streaks flour remain (but do not overmix).
6. Pour the mixture evenly into the two prepared pans. Set on a baking sheet and place in the oven.
7. Bake for 40-45 minutes (rotating the pan midway through the baking process) until a toothpick inserted into the bread comes out clean. Place pans on a cooling rack and let rest for 10 minutes before removing from the pans.
8. Let the bread cool for another 20-30 minutes before pouring on the icing.
Icing
1. In a small bowl, combine the the confectionary sugar and lemon juice.
2. Whisk until it reaches the desired consistency.
3. Pour over the breads. Use all of the icing!
4. Let the icing set before slicing and serving.
5. Store the Lemon Zucchini Poppyseed Bread with Lemon Icing either wrapped at room temperature or wrapped and chilled in the refrigerator. The bread will be good for at least 3 days, if it even lasts that long.
Notes: (1) When buying zucchini make sure it weighs at least 1 1/4 pounds. As that will get you the 13 ounces (368g) of shredded, squeezed of liquid zucchini you need for this quick bread. After shredding the zucchini on the coarse side of a grater, squeeze as much liquid out it as possible (there will still be some left) and measure out on a scale. If you don't have a scale, press your squeezed shredded zucchini somewhat firmly in a measuring cup. Not as firmly as you would with firmly packed brown sugar, but close. (2) There is enough batter for four 4" mini loaf pans. Baking time will be 30-35 minutes or until a toothpick inserted into the center comes out clean. (3) You will need two large lemons (yes this is rather vague I know) in order to get two Tablespoons of zest and enough juice for both the bread and the icing. (4) If the icing is too thick, add a little more lemon juice. If it is too thin, add a little more confectionary sugar.
Sunflower Fields, Matthiessen State Park, Oglesby, IL (July 2020)
