Lemon Poppy Seed Zucchini Bread Recipe

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

Servings: 12 (small loaf portions)

Ingredients

• 4 Tbsp butter
• 4 Tbsp unsweetened applesauce
• 1 cup sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour (or use 3/4 cup all-purpose + 3/4 cup whole wheat pastry flour)
• 1/2 tsp salt
• 1/8 tsp baking soda
• 1/2 cup fat-free plain yogurt (Greek or regular)
• 1 cup shredded zucchini, drained if very wet
• 1 Tbsp lemon zest (from about 1 medium lemon)
• 2 tsp poppy seeds

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, beat the butter and applesauce together at low speed until creamy. Gradually add the sugar and beat until the mixture becomes light and fluffy.
3. Add the eggs one at a time, mixing briefly after each addition just until combined.
4. In a separate bowl, whisk together the flour, salt, and baking soda.
5. Add the flour mixture to the butter mixture in three parts, alternating with the yogurt—beginning and ending with the flour. Mix at low speed just until combined after each addition; do not overmix.
6. Fold in the shredded zucchini, lemon zest, and poppy seeds until evenly distributed.
7. Spoon the batter into three greased 5 x 3-inch loaf pans (or disposable aluminum pans), using about 1 1/3 cups of batter per pan.
8. Bake at 325°F for approximately 45 minutes, or until a wooden pick inserted into the center comes out clean.
9. Let the loaves cool in the pans for about 10 minutes, then remove them to a wire rack to cool completely. Slice and serve.

Notes & Tips

Grating and draining the zucchini: If your zucchini is particularly watery, squeeze it gently in a clean kitchen towel or press with a spatula in a colander to remove excess moisture. Removing too much moisture will make the bread less tender, so only drain if it seems very wet.

Substitutions and additions: You can replace up to half of the all-purpose flour with whole wheat pastry flour for a nuttier flavor. For added texture, fold in 1/3 cup chopped nuts (such as walnuts or pecans) or a handful of dried fruit. If you prefer a touch more lemon, add 1–2 teaspoons of lemon juice to the batter.

Yield and presentation: This recipe makes about three small loaves. They make lovely gifts when wrapped in parchment or placed in small paper loaf boxes and tied with twine.

Storage: Store cooled bread wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual loaves or slices in airtight bags for up to 3 months—thaw at room temperature before serving.

Nutrition

Serving: 2 slices | Calories: 173 kcal | Carbohydrates: 29.2 g | Protein: 3.8 g | Fat: 5 g | Fiber: 0.9 g

Nutrition information is automatically calculated and should be used as an approximation.