Lemon Poppy Seed Zucchini Bread

January 10, 2013


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!

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