Sweet and tangy, light and refreshing lemon poppy seed bread. Zucchini makes it healthy, right?!
Author: Cherise Harper
Recipe type: Dessert
Ingredients
•••• CAKE •••••
½ c. butter, softened
1 c. cane sugar
3 large eggs
1 ¼ c. gluten-free flour*
½ tsp. salt
¼ tsp. baking soda
½ c. Greek yogurt
1 c. shredded zucchini, yellow preferred
1 Tbls. lemon zest, freshly grated
2 tsp. poppy seeds
1 tsp. real lemon extract
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•••• GLAZE ••••
½ c. 10x sugar
1 Tbls. lemon juice, freshly squeezed
(You may multiply this if you really love glaze!)
Instructions
•••• For the cake:
Heat oven to 350˚.
Cream butter and sugar together.
Add eggs, one at a time, mixing well.
Add salt, baking soda, yogurt, zucchini and extract, mix well.
Add flour, lemon zest and poppy seeds and mix just until incorporated.
Bake for 50 min – 1 hour, covering if the top begins to get to dark. Do not remove until risen in the middle and a cake tester comes out clean from the very center.
Cake will fall slightly when cooling.
-
•••• For glaze:
Mix sugar and lemon juice until smooth.
Spread over bread and allow to dry before cutting (if you can.)
Recipe by Mr. Farmer's Daughter at http://www.mrfarmersdaughter.com/lemon-zucchini-bread/