Lemon Poppy Seed Zucchini Bread

This nutrient-dense Lemon-Poppy Seed Zucchini Bread is a moisture-rich, insulin-friendly treat that swaps heavy fats for Greek yogurt and applesauce without sacrificing flavor.

Ingredients

• 4 Tbsp Butter (softened)
• 4 Tbsp Unsweetened Applesauce
• 1 cup Cane Sugar
• 3 Large Eggs (room temperature)
• 1 1/2 cups All-purpose Flour (or half whole wheat pastry flour)
• 1/2 tsp Salt
• 1/8 tsp Baking Soda
• 1/2 cup Fat-free Plain Greek Yogurt
• 1 cup Shredded Zucchini (squeezed of excess moisture)
• 1 Tbsp Fresh Lemon Zest
• 2 tsp Poppy Seeds

Instructions

1. Preheat your oven to 325°F.
2. In a large bowl, beat the butter and unsweetened applesauce at low speed until creamy. Gradually add the sugar, beating until the mixture is light and fluffy.
3. Incorporate the eggs one at a time, beating just until blended after each addition to maintain structural integrity.
4. In a separate bowl, whisk together the flour, salt, and baking soda.
5. Add the flour mixture to the butter mixture alternately with the Greek yogurt, beginning and ending with the flour. Beat at a low speed until just combined.
6. Gently fold in the shredded zucchini, fresh lemon zest, and poppy seeds.
7. Spoon the batter into three greased 5 x 3-inch mini loaf pans (approximately 1 1/3 cups of batter per pan).
8. Bake for 45 minutes, or until a wooden pick inserted into the center comes out clean.
9. Allow the loaves to cool for 10 minutes before removing from the pans to cool completely on a wire rack.