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Lemon-Poppy Seed Bread Recipe

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This recipe for Lemon-Poppy Seed Bread is from Grandma Bennion's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter, softened
1 ⅓ cup sugar
3 large eggs
1 ½ cup flour
½ tsp. salt
⅛ baking soda
½ cup sour cream
1 cup shredded zucchini
1 tbsp. lemon zest
2 tsp. poppy seeds

Glaze
1 tsp. dried lemon peel
⅔ cup powdered sugar
2 tbsp. lemon juice
Directions:
Directions:
Preheat oven to 325º. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add sugar, gradually, 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 3 greased and floured 5x3 inch disposable aluminum foil loaf pans (1 ⅓ cups batter per pan.). Bake for 40-50 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.

Glaze top of bread with glaze of ⅔ cup powdered sugar, 2 tbsp lemon juice, and 1 tsp. dried lemon peel.

 

 

 

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