How can I make these into muffins?

To make these into muffins, follow steps 1-3 as listed, and then pour the batter into a greased muffin tin. Bake at 350 degrees for 15 mins. Full recipe will make about 18 muffins. Alternatively, you can make u003ca href=u0022https://pinchofyum.com/lemon-poppyseed-zucchini-muffinsu0022u003ethese muffinsu003c/au003e.

How can I make this cake lighter in color?

Use half brown sugar and half white sugar. Or all white sugar. I've made this six times, a little different each time, but my favorite variation was the all-brown-sugar version (as written) which gives a darker, more caramel-like crust on the whole bread. It might seem a little dark at first compared to other loaf cakes, but give it a little time in the fridge and it will be magic in your mouth.

Is this best served hot or cold?

For whatever reason, I think this lemon olive oil cake tastes THE BEST when stored in the refrigerator. I cannot get enough of it. Just stick it in the fridge after you've eaten the first warm slice, and then the next morning treat yoself to the most dense, moist, luscious lemon olive oil bread.

Can you make this lower in sugar?

Yes, it's a lot of sugar in this recipe. I did try it with less sugar and while it tasted pretty good, the texture just wasn't quite there. I generally opt for less sugar in my recipes, but in this one, I really felt like the full sugar amount was necessary to achieve the best texture. The batter WILL taste overly sweet. Don't panic. It all evens out once it's baked.

Lemon Poppyseed Zucchini Bread Recipe

Lemon Poppyseed Zucchini Bread

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4.8 from 41 reviews

Author: Pinch of Yum
Total Time: 1 hour 30 minutes
Yield: 12 slices 1x

Description

Lemon Poppyseed Zucchini Bread with zucchini, brown sugar, zested lemons, olive oil, ginger, and poppyseeds. The most healing breakfast or snack!

Ingredients

Scale

3 cups grated zucchini (about 2 zucchini)
grated zest of 2 large lemons
2 teaspoons vanilla extract
3 large eggs
1 cup extra-virgin olive oil
2 cups brown sugar (packed softly)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
optional: tiny pinch of nutmeg
optional: a small grated piece of fresh ginger

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Instructions

Drain zucchini: Preheat the oven to 350. In a small mixing bowl, mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl. Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.
Add wet ingredients: Line a 9×5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.
Add dry ingredients: Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.
Bake: Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see FAQs).
Eat: Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see FAQs about chilling the cake which is unusually delicious).

Equipment

Loaf Pan

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Strainer

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Stainless Steel Mixing Bowl

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Notes

Sugar Topping: Optional but crunchy and delicious. Remove from oven at 55 minutes, add 2-3 tablespoons of turbinado sugar (all it needed), and finish baking for the last 15 minutes.

Source: This recipe was inspired by the ginger olive oil zucchini cake on Food 52.

Prep Time: 20 mins
Cook Time: 1 hour 10 mins
Category: Snack
Cuisine: American

Keywords: lemon olive oil bread, lemon olive oil loaf, lemon bread, lemon poppyseed bread, lemon zucchini bread

Find it online: https://pinchofyum.com/lemon-olive-oil-cake