**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet and Ultimate Recipe Swap at Life as MOM!**
It had been on my plan to make lemon-poppy-seed bread anyway when I started getting lots of zucchini from my CSA. So I thought, I ought to make some zucchini bread too! However, I didn’t have a recipe for either that really worked for me yet. Then I got the brilliant idea to combine them into one delicious, healthy bread. I had also sampled some cheesecake that had nutmeg in it and the flavor had reminded me of lemon zest, so I thought, I bet that will be the perfect spice for this bread. I probably could have even added more than I did. The result was fabulous — moist on the inside and chewy-crunchy on the outside!
By the way, if you ever try any of my recipes, stop in and leave a comment to let me know you did, and how it came out!
2 c. sprouted spelt flour
1 tsp. baking soda
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¼ tsp. nutmeg
Zest of 1 lemon
2 tbsp. poppy seeds
3 tbsp. butter, softened
½ c. sugar (organic)
¼ c. maple syrup
1 tsp. vanilla
Juice of 1 lemon
1 c. zucchini, shredded
Preheat oven to 350. In a large bowl, mix all dry ingredients thoroughly. In a medium bowl, cream butter and sugar. Add egg and maple syrup and blend together. Add vanilla, lemon juice and zucchini and stir until smooth. Pour liquid ingredients into dry ingredients and stir until just combined. Pour into greased loaf pan and bake for 40 – 50 minutes, until a toothpick comes out clean. It would also bake nicely as muffins, or in a Bundt pan.
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