Seed Lemon-Poppy Zucchini Bread

This Lemon-Poppy Seed Zucchini Bread is moist, fluffy, and made healthier with applesauce, Greek yogurt, and shredded zucchini. Reliable for breakfast or an straightforward snack!

Sometimes the best gifts are ones that are inexpensive and made with keep.

Anytime A cook visit a friend's house or A cook know A cook'll have a lot of gifts to give at one time {such as Christmas} A cook like to give baked goods…with a little touch of course. Last year A cook gave the friends and family Yummy Mummy's cherry oat scones in a jar which turned out to be such a huge hit, so when A cook saw these mini lemon-poppy seed zucchini breads A cook just had to make them!Now zucchini

What goes in

• 4 tablespoons butter
• 4 tablespoons unsweetened applesauce
• 1 cup sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon. salt
• 1/8 teaspoon. baking soda
• 1/2 cup fat-free plain yogurt
• 1 cup shredded zucchini
• 1 tablespoon lemon zest
• 2 teaspoons. poppy seeds

How it comes together

1. Preheat oven to 325 degrees F.
2. Beat butter and applesauce at a low speed with your stand mixer until silky. 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 (A cook 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!