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Lemon Poppy Seed Zucchini Bread

Writer's picture: Jenn ClaytonJenn Clayton

The best lemon poppy seed bread!! The zucchini makes it so moist and delicious!

So flavorful and full of bright lemon flavor!! Perfect Breakfast side or snack/dessert!

Full recipe in video below!

RECIPE:

  • 2 ¼ cups flour

  • 1 ½ teaspoons baking powder

  • ¾ teaspoon baking soda

  • ½ teaspoon salt

  • 2 ½ cups shredded zucchini

  • 3 large eggs

  • 1 ½ cups sugar substitute (I used Lakanto) To order: https://bit.ly/3cRLTbg

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  • ½ cup unsweetened applesauce

  • ¼ cup light butter - melted

  • 1 ½ teaspoons vanilla

  • 2 tablespoons freshly squeezed lemon juice

  • 1 ½ teaspoons lemon zest

  • 2 tablespoons poppyseeds


Glaze

  • 1 ounce 1/3 less fat cream cheese - softened

  • 2 tablespoons light butter - melted

  • ½ teaspoon vanilla

  • 1 teaspoon freshly squeezed lemon juice

  • 1 cup powdered sugar substitute (I used Lakanto) To order: https://bit.ly/3cRLTbg

15% off with the code- JENNSWWJOURNEY

  • 6 tablespoons low-fat milk - as needed


  • Preheat oven to 350 degrees and grease a 9×5 inch loaf pan and set aside.

  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.

  • In a large bowl combine zucchini, eggs, sugar, applesauce, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.

  • Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.

  • While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.

  • Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.

10 Slices:

4 points (all plans)

149 Calories


Recipe inspiration from cremedelacrum.com




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