Lemon Poppy Seed Zucchini Bread

By Nanadi-2

Ingredients

• Glaze:
• 1 cup Challenge Butter, room temperature
• 3/4 cup plain greek yogurt
• 2 cups sugar
• 1 tbsp lemon juice + 2 tsp lemon zest, divided
• 3 eggs
• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp baking powder
• 2 cups grated zucchini (about one large zucchini)
• 1 tsp vanilla extract
• 2 tbsp poppy seeds
• 1 cup powdered sugar
• 1 tbsp lemon juice
• extra lemon zest for garnish if desired

Details

Servings 2
Adapted from iwashyoudry.com

Preparation

Step 1

makes two loaves

Preheat oven to 350 degrees F.

Spray two 8 1/2 inch x 4 inch bread pans with baking spray (the kind that has the flour in it) and set aside.

Beat the butter, greek yogurt, sugar and lemon juice in a large bowl until smooth and combined. Add in the eggs one at a time, scraping down sides of bowl as necessary.

In a separate bowl combine the flour, baking soda, salt, baking powder and lemon zest, whisk to combine. Pour the dry ingredients into the wet and stir to combine.

Stir in the zucchini, vanilla extract and poppy seeds until evenly distributed. Try not to over stir. Pour the batter evenly into the prepared pans and bake for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Let cool for at least 10 minutes in pans before removing to wire rack to cool completely.

Combine the powdered sugar and lemon juice in a small bowl and whisk until smooth. Drizzle over the bread and garnish with lemon zest if desired. Store bread in an airtight container. Enjoy!

NOTES:
You could use some lemon greek yogurt to give it even more lemon flavor!