Lemon Poppy Seed Zucchini Bread

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/3 cup granulated organic cane sugar
• 3 large cage free eggs
• 1 1/2 cups all purpose flour
• 1/2 tsp. salt
• 1/8 tsp. baking soda
• 1/2 cup Daisy sour cream
• 1 cup zucchini, shredded
• 1T and 1 tsp. Lemon zest
• 2 tsp. poppy seeds

Instructions

1. Preheat oven to 325’ prep 5 x 9 loaf pan with butter and dust with flour.
2. In a mixer whip butter, once whipped add in sugar until creamy.
3. Add eggs one at a time beating until just blended.
4. In a separate large bowl add flour, salt, and baking soda, toss with a fork.
5. Slowly add flour mixture and sour cream to butter mixture, ending with flour.
6. Add in zucchini, lemon, and poppy seeds and stir gently.
7. Pour into prepared loaf pan and bake 55 min-1 hour checking frequently towards the end of bake time to ensure done but not over cooked.
8. Insert toothpick in center and when it comes out clean bread is done.
9. Let cool on wire rack 10 minutes then remove from pan and cool an additional 30 minutes.