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 teaspoon Salt
- ½ teaspoon Baking Soda
- 1½ teaspoon Baking Powder
- ¼ Cup Raw Honey
- 18 drops Liquid Stevia or 1/4 granulated sweetener
- 1½ teaspoon 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 tablespoon s Granulated Stevia Extract
- 1 tablespoon Raw Honey
- 1 teaspoon Vanilla Extract
- I tablespoon 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 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 the tops are golden and a toothpick inserted in the center comes out clean.
- Combine the glaze ingredients in a bowl and whisk until emulsified.
- Cool the lemon zucchini bread on a wire rack, then slice and drizzle with glaze. Enjoy!
Notes
- You can skip the zucchini but love adding it for added fiber and moisture.
- Use any flour of your choice. You can use gluten-free flour.
- Stevia drops: Swap this with any sweetener of your choice like agave or honey. 1/4 cup is perfect.
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