Lemon Poppy Seed Zucchini Bread

I am not a magazine hoard.  I go through magazines rip out articles I want to read, ideas for decorating and recipes.  I have folders that I put the articles in except for recipes I have a box.  My stack of magazine recipes is around 6 inches tall.  Last week I started going through the stack and picking out a few I would like to make.  If I like the recipe it will get a permanent spot if I don't care for it in the trash it goes.

This recipe I cut out of the Southern Living Magazine over a year ago in other words this is a pretty new recipe I have some that go back 8 years.  

I had all the ingredients on hand so this was the first recipe I made.  My husband is the type that if I would have said it is zucchini bread he would not have tried it.  I started out saying it was Lemon Poppy Seed Bread.  After he tried it and loved it I told him about the zucchini and he was very surprised.  Something new he will eat, Go Me!  Since I made the 3 little loaves he has eaten two of them.  I had more zucchini so I made another batch.   Being little loaves they would make nice gifts or wrap up and store in the freezer. 

Lemon Poppy-Seed Zucchini Bread

Southern Living Magazine, August 2012

1/2 cup softened butter

1 1/3 cups sugar

3 large eggs

1 1/2 cups 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 degrees; prepare 3 - 5x3 loaf pans with grease and flour; set aside.

Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar, beating until light and fluffy. Add eggs one at a time; just until blended between each addition.

Stir together, flour, salt and baking soda. Add to butter mixture alternately with sour cream.  Staring and ending with the flour.  Beat at low speed just until blended after each addition.  Stir in zucchini, lemon zest and poppy seeds.  Spoon into loaf pans evenly, about 1 1/3 cups per pan.

Bake for 40 to 45 minutes or until a wooden tooth pick comes out clean.  Cool pans completely on a wire rack (about 30 minutes).