Lemon-Poppy Seed Zucchini Bread

  • 4 Tbsp butter
  • 4 Tbsp unsweetened applesauce
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. baking soda
  • 1/2 cup fat-free plain yogurt
  • 1 cup shredded zucchini
  • 1 Tbsp lemon zest
  • 2 tsp. poppy seeds
Preheat oven to 325 degrees F.  Beat butter and applesauce at a low speed with your stand mixer until creamy.  Gradually add sugar, beating until light and fluffy.  Add eggs, one at a time, beating just until blended after each addition.
In a separate bowl, stir together flour, salt and baking soda.  Add to butter mixture alternately with yogurt, beginning and ending with flour mixture.  Beat at a low speed just until blended after each addition.  Stir in shredded zucchini, lemon zest and poppy seeds.  Spoon batter into 3 greased 5 x 3-inch loaf pans (I used disposable aluminum ones) about 1 1/3 cups batter per pan.
Bake at 325 for 45 minutes or until a wooden pick inserted in the center comes out clean.  Allow to cool for about 10 minutes and remove bread from pans.  Enjoy!