Lemon Poppy Seed Zucchini Bread
Easy to make zucchini bread that's loaded with poppy seed. Fluffy, moist, and perfect for breakfast, snack or dessert.
Servings: 12
Ingredients
- 1 Cup Oat Flour
- 1 Cup Whole Wheat Flour
- ½ Tsp Salt
- ½ Tsp Baking Soda
- 1½ tsp Baking Powder
- ¼ Cup Raw Honey
- 18 drops Liquid Stevia
- 1½ Tsp Fresh Lemon Juice
- Zest of 1 large lemon
- 3 medium Eggs
- ¼ Cup Coconut Oil
- 1½ Cup Grated Zucchini
- 2 Tbsp Poppy Seed
Glaze
- ½ Cup Full-Fat Yogurt
- 2-3 Tbsp Granulated Stevia Extract
- 1 Tbsp Raw Honey
- 1 Tsp Vanilla Extract
- I Tbsp Lemon Juice
Instructions
- Preheat your oven to 350F and line an 8 x 4-inch loaf pan.
- In a large bowl, mix together all the dried ingredients: oat flour, salt, Poppy Seed, baking soda, and baking powder.
- In another bowl, whisk stevia extract together with and lemon juice, zest, raw honey, eggs, and oil.
- Add in the dried ingredients and wet mix, then stir in the grated zucchini.
- Pour the batter into the prepared loaf and bake for 45-50 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
- Combine the glaze ingredients into a bowl and whisk until emulsified.
- Cool the lemon zucchini bread on a wire rack, then slice and drizzle with glaze. Enjoy!
Nutrition
Calories: 179kcal | Carbohydrates: 23g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 170mg | Potassium: 248mg | Fiber: 2g | Sugar: 9g | Vitamin A: 136IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 1mg