Zucchini Poppyseed Bread

 

I really wanted to make a bread with zucchini, but different than traditional zucchini bread. So, I tried a recipe called lemon zucchini loaf, and I wasn't too crazy about the lemony-ness of it, but the texture reminded me of poppyseed bread, so I decided to change the recipes a bit to make Poppyseed Bread. And it turned out pretty good.


The recipe is a combination of the lemon zucchini loaf with glaze and regular poppyseed bread that is my favorite recipe flavored with almond extract and a delicious orange juice/sugar glaze. It turned out exactly how I wanted it to! I had made 1 large loaf for the lemon zucchini bread and it was too dense in the middle and didn't bake very well, so for this, I used 3 little loaf pans, and they baked perfectly!

 

(I got a little too much glaze on them, but it tastes good, so it was alright)

Here's the recipe:

Zucchini Poppyseed Bread

1 1/2 c. shredded zucchini
3/4 c. sugar
1 egg
1/2 c. oil
1 1/2 c. flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp. baking powder
1 tsp. almond extract
1 T. poppyseeds

Glaze:
3 T. orange juice
1/2 c. sugar
1/2 tsp. almond extract
1/2 tsp. vanilla
1/2 tsp. butter flavor (or 1 1/2 tsp. butter)

Preheat oven to 325°. Grease loaf pans and set aside. Mix zucchini, sugar, egg, oil, almond extract. Combine flour, salt, baking soda, and baking powder. Add dry ingredients to zucchini mixture. Stir just until combined. Spread into 3 small loaf pans. Bake for 45 minutes or until golden brown and toothpick inserted in the center comes out clean. Let cool slightly, then mix ingredients for glaze and drizzle on top. Remove from loaf pans and enjoy!