Lemon, Poppy Seed & Zucchini Bread

The tiny sweet-spicy seeds called poppy have a secret source of calcium. It is used in cooking and baking many popular recipe, such as cakes, muffins, or bread. It goes very well with zucchini and other ingredients, like cranberries or raisins by adding more flavor to the results. I found this recipe in the Better Homes and Gardens, but I changed the recipe for me and my blog followers for a simple and easy life. This recipe is more like a cake than bread because I use self-rising flour. 

Ingredients:

Dry ingredients:

2 cups self-rising flour

1/4 tsp baking soda

2 cups shredded zucchini

1 tbs poppy seeds

1/2 cups cranberries or your choice of dried fruits

Zest of one lemon

Wet ingredients:

2 eggs

1/3 cup milk

1/2 cup vegetables oil

3/4 cup to 1 cup sugar

1/2 cup nonfat Greek yogurt

Juice of one lemon

Equipment:

9” x 5” cake pan 

Directions:

Preheat oven to 350°.

Use coconut oil to grease the cake pan.

In a medium mixing bowl, combine all the dry ingredients and set aside.

In the Vitamix blender or any kind of blender that you have, combine all the wet ingredients and blend on low speed until it is light.

Pour the wet mixture into a dried mixture and mix well.

Pour the batter into the prepared cake pan and bake for 40 to 50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool for 20 minutes before serving.