Recipes and Cooking Lemon-Poppy Seed Zucchini Bread 3.8 (5) 5 Reviews Grated fresh zucchini in the batter and a generous postbake lemon syrup drizzle are the secrets to this extra-moist spin on classic lemon-poppy seed quick bread. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on February 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 1 hrs 20 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ¾ cup all-purpose flour 1 tablespoon poppy seeds ½ teaspoon baking powder ½ teaspoon kosher salt ¼ teaspoon baking soda 1 cup plus 2 tablespoons sugar ¼ cup butter, softened ¼ cup canola oil ½ cup sour cream 2 tablespoon loosely packed lemon zest 3 eggs 2 cup grated or shredded zucchini Poppy seeds (optional) 2 tablespoon lemon juice Directions Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of a 9×5-inch loaf pan. In a medium bowl stir together flour, poppy seeds, baking powder, baking soda, and salt. In a large bowl beat 1 cup of the sugar, the butter, and canola oil with a mixer on medium until light and fluffy. Add sour cream and lemon zest; beat until smooth. Beat in eggs, one at a time, until combined. Stir in zucchini. Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy). Spoon into prepared pan. If desired, sprinkle with additional poppy seeds. Bake 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes. Meanwhile, in a small microwave-safe bowl combine lemon juice and the remaining 2 Tbsp. sugar. Microwave 30 seconds or until hot. Stir until sugar is dissolved. Brush loaf with lemon syrup; cool completely. Wrap and store overnight before slicing. Serves 12. Storage Quick breads slice better after storing overnight, which also gives the lemony syrup time to work its magic. Rate it Print Nutrition Facts (per serving) 255 Calories 12g Fat 34g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 255 % Daily Value * Total Fat 12g 15% Saturated Fat 4g 20% Cholesterol 61mg 20% Sodium 191mg 8% Total Carbohydrate 34g 12% Total Sugars 20g Protein 4g Vitamin C 5.7mg 29% Calcium 48mg 4% Iron 1.3mg 7% Potassium 107mg 2% Folate, total 45.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.