Lemon Poppy Seed Zucchini Bread
User Reviews
5
Lemon Poppy Seed Zucchini Bread
Description
Lemon Poppy Seed Zucchini Bread mixes oat flour and whole wheat flour with leavening agents including baking soda and powder. The wet ingredients include raw honey, lemon juice, eggs, coconut oil, and stevia drops, providing both moisture and sweetness. Grated zucchini incorporates moisture and fiber without overpowering the lemon flavor.
The batter is poured into a lined loaf pan and baked at 350°F for 45 to 50 minutes until a toothpick inserted in the center comes out clean and the top is golden. After cooling, a glaze made from full-fat yogurt, stevia, raw honey, vanilla, and lemon juice is whisked and drizzled over slices for added creaminess and bright flavor contrast.
This bread balances the mild nuttiness of oat and whole wheat flours with the citrus brightness from lemon and the nutty crunch of poppy seeds. The zucchini adds subtle moisture while maintaining a tender yet firm crumb. The glaze adds tang and sweetness to each slice.
Various flour options and sweeteners can be used as substitutes according to dietary preferences.
Ingredients
- 1 Cup oat flour
- 1 Cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ¼ Cup honey raw
- 18 drops stevia or 1/4 granulated sweetener, liquid form
- 1½ teaspoon lemon juice fresh
- lemon zest of 1 large
- 3 medium egg
- ¼ Cup coconut oil
- 1½ Cup zucchini grated
- 2 Tbsp poppy seed
Glaze
- ½ Cup yogurt full-fat
- 2-3 tablespoon s Stevia extract granulated
- 1 tablespoon honey raw
- 1 teaspoon vanilla extract
- I tablespoon lemon juice
Instructions
- Preheat your oven to 350F and line an 8 x 4-inch loaf pan.
- In a large bowl, mix together all the dried ingredients: oat flour, salt, Poppy Seed, baking soda, and baking powder.
- In another bowl, whisk stevia extract together with lemon juice, zest, raw honey, eggs, and oil.
- Add in the dried ingredients and wet mix, then stir in the grated zucchini.
- Pour the batter into the prepared loaf and bake for 45-50 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Combine the glaze ingredients in a bowl and whisk until emulsified.
- Cool the lemon zucchini bread on a wire rack, then slice and drizzle with glaze. Enjoy!
Notes
- Zucchini is optional but adds fiber and moisture to the bread.
- Flour can be substituted with gluten-free options if preferred.
- Stevia drops can be replaced with sweeteners like agave or honey; 1/4 cup honey is a good equivalent amount.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 47mg | 16% |
| Sodium | 170mg | 7% |
| Potassium | 248mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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