Lemon-Poppy Seed Zucchini Bread

Recipe adapted from Southern Living

Yield: 12 servings 1x



  1. Preheat oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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!


Serving Size: 2 slices • Calories: 173 • Fat: 5 g • Carbs: 29.2 g • Fiber: 0.9 g • Protein: 3.8 g • WW Points+: 5 pts