What better way to level up the traditional lemon poppy seed loaf than by tossing a few grated zucchini into the mix? Subtly sweet and not too oily... Would you believe me if I told you that this healthier option is actually better than the original? Tasting is believing! Check out the full recipe video on YouTube.
- Oil or Butter to grease loaf pan
- 2 Large Zucchini, Grated
- 2 Cups All-Purpose Flour (plus a few extra Tbsp, if needed)
- 2 tsp Baking Powder
- 1.5 tsp Baking Soda
- 3/4 tsp Cinnamon
- 3/4 tsp Salt
- 2 Large Eggs
- 1/2 Cup Oil
- 1/2 Cup Plain Greek Yogurt (can substitute with Milk)
- 1 Heaping Cup Granulated Sugar
- Zest from 1 Lemon
- 3 Tbsp Lemon Juice (~ half of a lemon)
- 3 Tbsp Poppy Seeds
- Preheat oven to 350F. Grease a loaf pan (you may need two pans depending on the size of your zucchini).
- Grate your Zucchini into a large container or bowl. Using cloth/paper towel, remove as much moisture as possible from your grated zucchini.
- In large bowl, mix dry ingredients: Flour, Baking Powder, Baking Soda, Salt, Cinnamon.
- In another bowl, mix together your remaining ingredients: Eggs, Oil, Yogurt, Sugar, Lemon Juice, Lemon Zest, Poppy Seeds. Fold in the zucchini.
- Transfer your dry ingredients into your wet ingredients, stir only until flour is just coated.
- Pour batter into your loaf pan.
- Bake for 45-60 minutes, until center is cooked (i.e. a toothpick comes out clean).
- Remove loaf from oven and let sit for about 5-10 minutes before cutting.
- Using a combination of baking powder and baking soda helps to keep the finished product tangy and also allows for a browning reaction to occur for that extra flavour!
- Minimal stirring when combining the dry and wet ingredients will help to minimize gluten development and prevent loss of leavening agents, ultimately producing a fluffier, tender loaf.
- You may need to add more all-purpose flour to your batter depending on the size of your zucchini and how much moisture you were able to remove after grating. If this is the case, add 1 Tbsp of flour at a time. Batter should be thick but pourable.