Lemon-Poppy Seed Zucchini Bread
This Lemon-Poppy Seed Zucchini Bread is moist, fluffy, and made healthier with applesauce, Greek yogurt, and shredded zucchini. Perfect for breakfast or an easy snack!
Servings: 12
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
Instructions
- 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!
Nutrition
Serving: 2slices | Calories: 173kcal | Carbohydrates: 29.2g | Protein: 3.8g | Fat: 5g | Fiber: 0.9g