Serves: 12 servings


4 Tbsp butter
4 Tbsp unsweetened applesauce
1 cup sugar
3 large eggs
1½ cups all-purpose flour
½ tsp. salt
⅛ tsp. baking soda
½ 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 1⅓ 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.


Nutritional Information

Serving Size: 2 slices • Calories: 173 • Fat: 5 g • Carbs: 29.2 g • Fiber: 0.9 g • Protein: 3.8 g

Recipe adapted from Southern Living

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March 2, 2017