Zucchini Lemon Poppy Seed Bread/Muffins


Zucchini Lemon Poppy Seed Bread/Muffins

Print Recipe


  • 2 cups golden flaxseed
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 1 cup monk fruit
  • 1/2 cup applesauce
  • 3 Tbsp lemon juice 1 large lemon
  • 3 Tbsp poppy seeds
  • Lemon zest
  • 2 cups shredded zucchini
  • 1 tsp vanilla extract
  • 1 tsp lemon extract


  • Preheat oven to 350°F and grease a 9×5 loaf pan. I also line mine with parchment paper for easy removal after baking.
  • In a large mixing bowl, whisk together the eggs, monk fruit, applesauce, lemon juice lemon zest, vanilla extract, lemon extract until well combined.
  • Whisk in the baking powder, baking soda, and salt.
  • Fold in the Flaxseed and mix just until everything is well incorporated.
  • Gently fold in the shredded zucchini and poppy seeds.
  • Pour the batter into your prepared loaf pan, and smooth it out a little bit so that it fills the pan evenly. Bake for about 55-60 minutes until risen, turning golden on top, and a toothpick inserted into the center comes out without wet batter clinging to it.
  • Allow the bread to cool in the pan for about 10 minutes before removing and allowing to cool fully on a baking rack.


Muffins: Grease a 12-count muffin pan or line with liners. Spoon the batter evenly into each liner, filling each all the way to the top. Bake at 350 for 20-25 minutes or until toothpick comes out mostly clean.