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
15% off with the code- JENNSWWJOURNEY
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