Lemon-Poppy Seed Zucchini Bread

Vegetarian
Lemon-Poppy Seed Zucchini Bread
100 min.
20
151kcal

Suggestions


Indulge in the delightful flavors of our Lemon-Poppy Seed Zucchini Bread, a perfect treat for any time of the day! This vegetarian recipe is not only a fantastic way to incorporate more vegetables into your diet, but it also brings a refreshing twist to the classic zucchini bread with the zesty brightness of lemon and the delightful crunch of poppy seeds.

Imagine waking up to the warm aroma of freshly baked bread wafting through your kitchen, inviting you to savor a slice with your morning coffee or enjoy it as a sweet addition to your brunch spread. With a preparation time of just 100 minutes, you can easily whip up this delicious loaf to share with family and friends, making it an ideal choice for gatherings or cozy mornings at home.

Each slice is a harmonious blend of moist zucchini, creamy butter, and the tangy essence of lemon, all balanced with the subtle nuttiness of poppy seeds. At only 151 calories per serving, this bread is a guilt-free indulgence that satisfies your sweet tooth while keeping your health in check. Whether you enjoy it as a breakfast staple, a brunch delight, or a light dessert, our Lemon-Poppy Seed Zucchini Bread is sure to become a beloved favorite in your recipe collection!

Ingredients

  • 0.1 teaspoon baking soda 
  • 0.5 cup butter softened
  • large eggs 
  • 1.5 cups flour all-purpose
  • tablespoon lemon zest 
  • teaspoons poppy seeds 
  • 0.5 teaspoon salt 
  • 0.5 cup cream sour
  • 1.3 cups sugar 
  • cup zucchini shredded

Equipment

  • oven
  • loaf pan
  • aluminum foil
  • stand mixer

Directions

  1. Preheat oven to 32
  2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy.
  3. Add eggs, 1 at a time, beating just until blended after each addition.
  4. Stir together flour, salt, and baking soda.
  5. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini and next 2 ingredients. Spoon batter into 3 greased and floured 5- x 3-inch disposable aluminum foil loaf pans (about 1 1/3 cups batter per pan).
  6. Bake at 325 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).

Nutrition Facts

Calories151kcal
Protein5.82%
Fat39.3%
Carbs54.88%

Properties

Glycemic Index
10.75
Glycemic Load
14.51
Inflammation Score
-2
Nutrition Score
2.8221739012262%

Flavonoids

Quercetin
0.04mg

Nutrients percent of daily need

Calories:151.03kcal
7.55%
Fat:6.71g
10.32%
Saturated Fat:3.77g
23.54%
Carbohydrates:21.08g
7.03%
Net Carbohydrates:20.68g
7.52%
Sugar:13.74g
15.26%
Cholesterol:43.49mg
14.5%
Sodium:114.81mg
4.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.24g
4.47%
Selenium:5.89µg
8.41%
Vitamin B2:0.1mg
5.95%
Folate:22.97µg
5.74%
Vitamin B1:0.08mg
5.57%
Manganese:0.1mg
4.92%
Vitamin A:230.69IU
4.61%
Phosphorus:35.71mg
3.57%
Iron:0.63mg
3.52%
Vitamin B3:0.6mg
2.99%
Vitamin B5:0.2mg
1.96%
Vitamin C:1.55mg
1.88%
Calcium:18.65mg
1.87%
Vitamin E:0.25mg
1.68%
Fiber:0.41g
1.62%
Zinc:0.23mg
1.55%
Vitamin B6:0.03mg
1.54%
Vitamin B12:0.09µg
1.47%
Copper:0.03mg
1.47%
Magnesium:5.85mg
1.46%
Potassium:48.03mg
1.37%
Source:My Recipes