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Lemon Poppyseed Zucchini Bread

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!

Course Bread, Dessert, Snack
Cuisine American
Keyword zucchini bread
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

  1. 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!
  2. Place all dry ingredients (flours through lemon zest) in a small mixing bowl - toss to combine.
  3. In a large bowl, mix oil, sugar, lemon extract, yogurt and egg yolks. Using a hand mixer, blend until incorporated. Gently mix in zucchini.
  4. Add bowl of dry ingredients to the wet. Mix by hand until just incorporated.
  5. In another small bowl, beat the egg whites until white and foamy.
  6. Fold the egg whites slowly + gently into the batter. This step helps keep the bread light & fluffy.
  7. Bake at 350 in a well greased standard loaf pan (8.5" x 4.5") for 40-45 min.
  8. 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
Amount Per Serving (1 g)
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.