Zucchini-Poppyseed Bread

Zucchini bread is a sleeper when it comes to summer treats. Everyone is all against carbs these days, but, if you put down your carb fence for a second and just give this loaf a try, you will not regret it. Doesn't matter how hot it is out, zucchini is a delicious treat at any time of the day. 

Here's what you need.....

3 large eggs

1 cup veggie oil

1 tablespoon vanilla

1 tablespoon molasses

3.5 cups grated zucchini

2 cups flour

2 cups rye flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 cup poppyseeds

1/2 cup chopped walnuts (not necessary)


Preheat your oven to 350 degrees. Grease and flour 2 bread pans. Whisk together the eggs, oil, vanilla, and molasses in a large bowl. Throw in the zucchini and stir away.

In a separate bowl, whisk together the flours, salt, baking soda, baking powder, cinnamon, nutmeg, and poppyseeds. Pour these dry ingredients into the zucchini mixture and stir until just combined. Add the nuts if using, then divide the batter evenly between the two loaf pans.

Bake for 45 minutes to an hour, or until the bread is still moist in the center but just cooked through.

Shout out to Elspeth Hay for the recipe.