Lemon-Poppy Seed Zucchini Bread

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


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

Now zucchini is such a fabulous ingredient in breads because it keeps the bread moist and has such a subtle flavor that doesn't overpower the sweetness we all love so much.  It's also a great way to sneak in veggies without anyone knowing!

Chris sure didn't and he scarfed this right up.


I did make my own substitutions in this recipe to keep it low in calories and fat, but still wanted to maintain the same great taste.  I cut out half the butter and used unsweetened applesauce, I used less sugar since the lemon zest already adds to the sweetness and also used fat-free plain yogurt in place of the sour cream.  There is also no oil used in this bread which I loved!

You could also substitute whole wheat pastry flour for half of the all-purpose flour, but I didn't have any on hand so I just used what I had.  There really is no reason at all why people should use tons of butter and oil in their recipes, you can still have delicious quick-breads for half the calories!

Throw in a little burlap and some twine
and your friends will enjoy this too.



Servings: 12
Serving Size: 2 slices
Calories: 173
Fat: 5 g
Carbs: 29.2 g
Fiber: 0.9 g
Protein: 3.8 g
Old Points: 3.7 pts
Points+: 5 pts
Here are your ingredients:
Recipe adapted from Southern Living
4 Tbsp butter
4 Tbsp unsweetened applesauce
1 cup sugar
3 large eggs
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup fat-free plain yogurt
1 cup shredded zucchini
1 Tbsp lemon zest
2 tsp. poppy seeds
Preheat oven to 325 degrees F.  Beat butter and applesauce at a low speed with your stand mixer until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.
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 (I used disposable aluminum ones) about 1 1/3 cups batter per pan.
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!

Hope y'all enjoy this as much as we did!

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