Lemon Poppy Seed Zucchini Bread
This delightful poppy seed loaf, with a hint of lemon flavor, is a great way to use up all that garden fresh zucchini.
Servings: 12 -16 servings
Calories: 190kcal
Ingredients
- 1/2 cup butter softened
- 1 1/3 cups sugar
- 2 eggs
- 1 2/3 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup sour cream
- 1 cup shredded zucchini
- 2 tablespoons lemon zest
- 2 teaspoons poppy seeds
Instructions
- Preheat oven to 325 degrees. Grease and flour 3 5x3 inch mini loaf pans.
- Beat the butter with an electric mixer until creamy. Add the sugar and beat until light and fluffy.
- Add the eggs, 1 at a time, beating until just blended after each addition.
- In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
- Stir in the zucchini, lemon zest and poppy seeds.
- Spoon the batter into the prepared pans. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, then remove from pans to wire racks to cool completely.
Nutrition
Serving: 1g | Calories: 190kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 171mg | Fiber: 1g | Sugar: 17g