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A yellow and white placemat with two mini loaves of bread sitting diagnal with two yellow lemons in one corner and a green zucchini in the other corner.

Sourdough Lemon Poppyseed Zucchini Bread

A quick bread filled with summer zucchini, tart Meyer lemons, poppyseeds, and sourdough starter!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 1 loaf or 4 mini loaves
Calories: 176kcal
Author: Hezzi-D

Ingredients

  • 6 Tablespoons butter softened
  • 1/2 c. brown sugar
  • 1/4 c. sugar
  • 2 eggs
  • 1/2 c. sourdough discard
  • 1/4 c. milk
  • 1 1/2 c. flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 c. shredded zucchini
  • 1 Meyer lemon juiced
  • 2 Tablespoons poppyseeds

Instructions

  • Preheat the oven to 400 degrees. Grease a loaf pan or 4 mini loaf pans and set aside.
  • In a large bowl cream together the butter, sugar, and brown sugar. Add the eggs and mix well.
  • Stir in the sourdough discard and the milk and mix until smooth.
  • In a medium bowl combine the flour, baking powder, and salt. Add to the bowl with the wet ingredients and mix until a thick batter forms.
  • Add the zucchini, lemon juice, and poppyseeds to the bowl and mix until the batter is well combined.
  • Pour into the prepared loaf pan or mini loaf pans.
  • Bake the loaf pan for 50 minutes or the mini loaf pans for 25-30 minutes. The bread is ready is you stick a tootpick in the center and it comes out clean.
  • Remove from oven and cool completely on a wire rack before removing from pan.

Notes

A Hezzi-D original recipe

Nutrition

Serving: 1g | Calories: 176kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 47mg | Sodium: 332mg | Fiber: 1g | Sugar: 12g