Lemon-Poppy Seed Zucchini Bread

1/2 cup of butter, softened
1 1/3 cups sugar
3 large eggs (I use egg beaters so you would use 3/4 cup)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1/2 cup of sour cream (I use light sour cream)
1 cup Zucchini, shredded
1 tablespoon of fresh lemon zest
2 teaspoons of poppy seeds

Preheat oven to 325 degrees

In a large bowl beat the butter with a mixer on medium speed, then gradually add the sugar, then add 1 egg at a time and blend really well.

In another bowl sift together the salt, flour and baking soda, then add half to the butter mixture then add the sour cream and then keep blending with mixer and add the last of the flour mixture to the butter mixture.  Beat at a low speed to make sure it is all blended together well.

Then add the Zucchini, lemon zest and poppy seeds and blend well.

There is enough batter to make 3 loaves in a 5x3 loaf pan, or I did 1 in a cake pan and 2 loaves.  You could do muffins as well.  Just depends what you want to do.

Then bake for 30-40 minutes and then do the toothpick test to make sure the bread is fully cooked.  Then cool on a wire rack and serve.

I made this for my son and he loves it.

Enjoy!!!!