Lemon-Poppy Seed Zucchini Bread

By ezunich

Ingredients

• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 3 large eggs
• 1 1/2 cups flour
• 1/2 tsp salt
• 1/8 tsp baking soda
• 1/2 cup sour cream
• 1 cup shredded zucchini
• 1 tbs lemon zest
• 2 tsp poppy seeds

Preparation

Step 1

1. Preheat oven to 325°. Beat butter at medium speed until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until bladed after each addition.

2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini and next 2 ingredients. Spoon batter into 3 greased and floured 5 x 3 inch loaf pans. About 1 1/3 cups each.

3. Bake at 325° for 40-45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove pans to wire racks and cool completely.