Almond Poppyseed Zucchini Bread
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.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Bread
Cuisine: American
Servings: 2 loaves
Calories: 2664kcal
- 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
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!
Calories: 2664kcal | Carbohydrates: 507g | Protein: 37g | Fat: 56g | Saturated Fat: 24g | Cholesterol: 333mg | Sodium: 1012mg | Potassium: 1323mg | Fiber: 8g | Sugar: 358g | Vitamin A: 1720IU | Vitamin C: 22.2mg | Calcium: 590mg | Iron: 11.4mg