Lemon Poppy Seed Zucchini Bread

January 10, 2013

Photobucket

Sweet Kelly from Eat yourself Skinny is my recipe contributor. 
 She has become a sweet friend of mine and I adore everything she makes. Not only that but she takes beautiful pictures of her food and being a visual person this instantly drew me to her blog! She'll be here once a week sharing with you all and has such an amazing treat for today!!! Don't forget to check out her blog, it is filled with incredible recipes!
******

"My Grandma always said to feed your loved ones through their tummies and that to me is why baked gifts are always the sweetest.  These deliciously lightened-up mini loaves are perfectly portioned and with a little burlap and some twine, make perfect gifts for your friends and family! "

Lemon Poppy Seed Zucchini Bread

Here are your ingredients:

4 Tbsp butter

4 Tbsp unsweetened applesauce
1 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup fat-free plain yogurt
1 cup shredded zucchini
1 Tbsp lemon zest
2 tsp. poppy seeds

Preheat oven to 325 degrees F.  Beat butter and applesauce at a low speed with your stand mixer until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.

In a separate bowl, stir together flour, salt and baking soda.  Add to butter mixture alternately with yogurt, beginning and ending with flour mixture.  Beat at a low speed just until blended after each addition.  Stir in shredded zucchini, lemon zest and poppy seeds.  Spoon batter into 3 greased 5 x 3-inch loaf pans (I used disposable aluminum ones) about 1 1/3 cups batter per pan.

Bake at 325 for 45 minutes or until a wooden pick inserted in the center comes out clean.  Allow to cool for about 10 minutes and remove bread from pans.  Enjoy!

Photobucket Photobucket