Lemon-Poppy Seed Zucchini Bread
Ingredients
-
4
Tbsp
butter
-
4
Tbsp
unsweetened applesauce
-
1
cup
sugar
-
3
large
eggs
-
1 ½
cups
all-purpose flour
-
½
tsp
salt
-
⅛
tsp
baking soda
-
½
cup
fat-free plain yogurt
-
1
cup
shredded zucchini
-
1
Tbsp
lemon zest
-
2
tsp
poppy seeds
Instructions
- Preheat the oven to 325°F.
- Cream together the butter and applesauce using a stand mixer at low speed.
- Gradually add sugar and beat until light and fluffy.
- Add the eggs one at a time, mixing until blended after each addition.
- In a separate bowl, combine flour, salt, and baking soda.
- Add the flour mixture to the butter mixture alternately with yogurt, starting and ending with the flour mixture.
- Mix until just blended, then stir in shredded zucchini, lemon zest, and poppy seeds.
- Spoon the batter into three greased 5x3-inch loaf pans, filling each with about 1 ⅓ cups of batter.
- Bake for 45 minutes or until a wooden pick inserted in the center comes out clean.
- Allow to cool for about 10 minutes before removing the bread from the pans.
Nutrition Facts (estimated)
Servings
12
Calories
173
Total fat
5g
Total carbohydrates
29.2g
Total protein
3.8g
Sodium
0mg
Cholesterol
0mg
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