What comes out of my kitchen is usually a pretty good indicator of what season we're in. Pumpkin and apple baked goods clearly mean fall, so I went a little astray this past weekend with this lemon-poppy seed bread. I saw this recipe in one of my magazines weeks ago and thought it sounded too good to put off until next spring or summer. I'm so glad I made it; it has just enough of a lemon taste and the zucchini really keeps the bread moist.
Lemon-Poppy Seed Zucchini Bread
1/2 cup butter, softened
1 1/3 cups sugar
1 1/2 cups flour
1/2 tsp salt
1/8 tsp baking soda
1/2 cup sour cream
1 cup shredded zucchini
1 Tbsp lemon zest
2 tsp poppy seeds
Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. stir in zucchini and next two ingredients. Spoon batter into three greased and floured 5x3" loaf pans.
Bake at 325 degrees for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
source: recipe from Southern Living, August 20212