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Lemon Poppyseed Zucchini Bread with Spelt Flour
This healthier zucchini bread recipe incorporates a touch of whole grain spelt flour. Drizzled with a lemony glaze it's a quick bread that you can feel good about devouring!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 loaf, 16 slices
Calories 230 kcal
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup spelt flour
- 2 tsp poppy seeds
- 1/2 tsp Kosher salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tbs lemon zest
- 1/3 cup canola oil
- 3/4 cup sugar
- 2 tsp Rodelle lemon extract
- 1/2 cup greek yogurt
- 2 large eggs separated
- 1 cup packed shredded zucchini, squeezed dry (about 3/4 of a medium zucchini)
Glaze
- 2 tbs lemon juice
- 1/3 cup powdered sugar
Instructions
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Prep the Zucchini: grate the zucchini, wrap in a few paper towels and squeeze the liquid out. Lay out on a flat paper towel to dry further while you prep the other ingredients. You can reserve any extra zucchini for my Zucchini Bread Oatmeal!
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Place all dry ingredients (flours through lemon zest) in a small mixing bowl - toss to combine.
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In a large bowl, mix oil, sugar, lemon extract, yogurt and egg yolks. Using a hand mixer, blend until incorporated. Gently mix in zucchini.
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Add bowl of dry ingredients to the wet. Mix by hand until just incorporated.
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In another small bowl, beat the egg whites until white and foamy.
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Fold the egg whites slowly + gently into the batter. This step helps keep the bread light & fluffy.
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Bake at 350 in a well greased standard loaf pan (8.5" x 4.5") for 40-45 min.
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A toothpick inserted in the middle should pull out moist crumbs.
Notes
*You can shred extra zucchini and make a healthy breakfast - Have you tried my Zucchini Bread Oatmeal?
Nutrition Facts
Lemon Poppyseed Zucchini Bread with Spelt Flour
Amount Per Serving (1 g)
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.