If you’re looking for a way to use up garden zucchini while satisfying your sweet tooth, look no further. This Lemon Zucchini Poppy Seed Bread is the gold standard of healthy baking—incredibly moist, vibrantly citrusy, and surprisingly nutritious. By using almond flour and Greek yogurt, we’ve created a protein-packed loaf that feels like an indulgence but fuels your body.

Ingredients

• 2 cups almond flour
• 1/2 cup Greek yogurt (plain)
• 1/3 cup honey or maple syrup
• 2 large eggs
• 1.5 cups finely shredded zucchini (squeezed dry)
• 2 tbsp poppy seeds
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 tsp baking soda
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan.
2. In a large bowl, whisk together the eggs, honey, Greek yogurt, lemon zest, and lemon juice.
3. Fold in the shredded zucchini until well combined.
4. Sift in the almond flour, baking soda, and salt. Stir until just combined, then gently fold in the poppy seeds.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!