Lemon-Poppy Seed Zucchini Bread

Name: Lemon-Poppy Seed Zucchini Bread
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Global
Ingredients: 0 teaspoons baking soda; 118 milliliters butter, softened; 3 larges eggs; 355 milliliters all-purpose flour; 1 Tbsp lemon zest; 2 teaspoons poppy seeds; 1 teaspoons salt; 118 milliliters sour cream; 315 milliliters sugar; 237 milliliters shredded zucchini

Lemon-Poppy Seed Zucchini Bread might be just the morn meal you are searching for. This vegetarian recipe serves 20. One serving contains 150 calories, 2g of protein, and 7g of fat. If you have cream, butter, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 40 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Add eggs, 1 at a time, beating just until blended after each addition.

Ingredients you will need

Egg

Stir together flour, salt, and baking soda.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

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 disposable aluminum foil loaf pans (about 1 1/3 cups batter per pan).

Ingredients you will need

Sour Cream

Zucchini

Butter

All Purpose Flour

Equipment you will use

Aluminum Foil

Loaf Pan

Bake at 325 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).

Equipment you will use

Oven