Almond Poppyseed Zucchini Bread

Almond Poppyseed Zucchini Bread

I have a case of the Monday’s. Ugh, I’ve had the last 9 days off and now getting back into the groove of things is hard. Granted I only do daycare so I get to stay home, but the sleeping in and being able to do what I wanted when I wanted was really nice. So today is going to take a little adjustment getting used to. 

I am seriously enjoying summer. BUT I honestly cannot wait until fall. I keep telling myself that summer is my favorite season but I think I’m lying to myself. Yes I love warm weather. For goodness sake I live in Minnesota, we have to enjoy it for the few months we have it. But there is something about the smell and the colors and the crispness of the air in fall that gets me. Seriously, the smell triggers this like olfactory sensory thing in me that brings back some sort of memory that I can’t quite put together but I know it’s a happy one. And let’s be honest who is not excited about all the pumpkin recipes!

So while I was on my vacation I did get quite a lot of cooking and baking done. I had like 3 zucchini’s that had to be used up and my husband almost refuses to eat it if he knows what he is eating. So I figured I’d make a bread of sorts so he wouldn’t know technically what he was eating. This turned out awesome. The flavors mesh really well together and its nice and moist. Add the almond glaze and your set!

Remember to follow me on Facebook, Pinterest and Twitter so you’ll never miss a post!

Serving Size – 2 loaves

Ingredients:

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 Tbs poppy seeds
2 tsp almond extract
1 1/2 tsp vanilla extract
1 tsp melted butter
2 cups shredded zucchini

Glaze:
2 cups powdered sugar
1/4 cup melted butter
1/4 cup milk
1/2 tsp vanilla extract
1/2 tsp almond extract

Directions:

Pre-heat oven to 350. Line 2 9×5″ bread pans with tin foil and spray with cooking spray. Mix all bread ingredients besides zucchini together in large bowl until combined. Gently stir in your zucchini. Bake in oven for 1 hour or until center is set and toothpick comes out clean. Remove and let cool.

Meanwhile in bowl mix together all your glaze ingredients. Once bread is cool pour and spread glaze over tops of bread. Slice and serve!

Recipe adapted from here!

To see where I’m linked at visit my Link Parties page and join the fun!

Share on FacebookPin on PinterestTweet about this on TwitterShare on Google+Share on YummlyShare on LinkedInShare on RedditShare on StumbleUponEmail this to someonePrint this page

4 thoughts on “Almond Poppyseed Zucchini Bread

  1. I absolutely love all things poppy seed (esp. when paired with almonds!), and this recipe caught my eye because I’ve never seen anything that combines poppy seeds and zucchini. This looks fantastic – I wish I had a slice right now!

    1. Thank you so much! I had never had the combination either and figured I’d had some zucchini that I don’t usually cook with but knew it is used in breads a lot so I figured I’d add it to my favorite bread! Thanks for stopping by 🙂

Leave a Reply