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Zucchini Lemon Poppy Seed Bread

Delicious zucchini lemon poppy seed bread recipe made from real food ingredients.
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Prep Time 10 minutes
Servings: 1 loaf
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 2 cups sprouted whole wheat flour
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 lemon zest
  • 2 tbsp. poppy seeds
  • 3 tbsp. butter softened
  • 1/2 cup cane sugar organic
  • 1 egg
  • 1/4 cup maple syrup
  • 1 tsp. vanilla
  • 1 lemon juice
  • 1 cup zucchini (about 1 small) shredded
  • 1 cup milk

Method
 

  1. Preheat oven to 350.
  2. In a large bowl, mix all dry ingredients thoroughly.
  3. 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. 
  4. Pour liquid ingredients into dry ingredients and stir until just combined.
  5. Pour into greased loaf pan and bake for 40 – 50 minutes, until a toothpick comes out clean.

Notes

It makes a delicious loaf when sliced into 1″ pieces.  Let it cool before slicing, or it will fall apart!  It’s that tender.
If you're so inclined, it would also bake nicely as muffins or in a Bundt pan.  Muffins make nice single servings, so you don't have to worry about slicing.  It's absolutely delicious with soft, grass-fed butter spread across its surface!