Lemon Poppyseed Zucchini Bread

Made this recipe not too long ago to take with us on our April wine vacation.  The recipe came from Southern Living Magazine August 2012 issue and states that the loaves freeze well.  I like that the recipe is designed to cook as 3 mini loaves but it can be adapted to cook as a standard loaf.  This is one of the best zucchini bread recipes I have tried and is very different than the classic sweet version that ends up tasting more like a cake than a bread.  I left the poppy seeds out of one loaf for Brad (has braces). 

Yield: Makes 3 (5- x 3-inch) loaves

Total: 1 Hour, 40 Minutes

• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 3 large eggs
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1/2 cup sour cream
• 1 cup shredded zucchini
• 1 tablespoon lemon zest
• 2 teaspoons poppy seeds

Preheat oven to 325°F. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in zucchini and next 2 ingredients. Spoon batter into 3 greased and floured 5- x 3-inch disposable aluminum foil loaf pans (about 1 1/3 cups batter per pan).

Bake at 325°F for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).