Go Back
+ servings
Lemon poppy seed zucchini bread
Print

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.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
0 minutes
Total Time 55 minutes
Servings 12
Calories 179kcal
Author Rena

Ingredients

  • 1 Cup Oat Flour
  • 1 Cup Whole Wheat Flour
  • ½ Tsp Salt
  • ½ Tsp Baking Soda
  • tsp Baking Powder
  • ¼ Cup Raw Honey
  • 18 drops Liquid Stevia
  • Tsp Fresh Lemon Juice
  • Zest of 1 large lemon
  • 3 medium Eggs
  • ¼ Cup Coconut Oil
  • 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