Quick to whip up and full of almond flavor this Almond Poppyseed Zucchini Bread adds a little vegetables to make the bread sweet and tasty.
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!
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Almond Poppyseed Zucchini Bread
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
Instructions
- Pre-heat oven to 350.
- Line 2 9x5" 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 then spread into prepared pans.
- 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!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Sydne M Gilbert
Delicious! The first time I made this, I thought it was a little dense almost like pudding even though it was well done. Still delicious! The second time I made it I only used 1 cup of oil and omitted the melted butter. It’s still dense but more “bready” and delicious! Next time I make it I will change the extracts to 2-1/2 tsp almond and 1 tsp vanilla because I love the almond taste and maybe 2 tbs of poppy seeds and with more poppy seeds, add the melted butter back in. Definitely a favorite zucchini bread recipe! Thank you!
Miz Helen
We will just love your Zucchini Bread! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
CakePants
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!
Tornadough Alli
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 🙂