Still fighting the good fight against all the zucchini around here but I think it is starting to slow down so that means I won! Speaking of winning, this bread was a definite contender for favorite zucchini bread at our house.
1/2 cup butter, softened
1 1/3 cups sugar
1 1/2 cups flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup sour cream
1 cup shredded or ground zucchini
1 tablespoon lemon zest
2 teaspoons poppy seeds
1 Preheat oven to 325. Spray loaf pan with cooking spray for baking.
2 Beat butter until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
3 Stir together flour, salt and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat just until combined after each addition. Stir in zucchini, lemon zest, and poppy seeds by hand.
4 Pour batter into prepared pan and bake for 40 – 45 minutes or until toothpick inserted in center comes out clean. Cool 10 – 15 minutes in pan before removing to cool completely on wire rack.
recipe from My Recipes