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Lemon Poppy Sourdough Zucchini Bread with Protein

Lemon Poppy Sourdough Zucchini Bread with Protein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Sonja Goeden
  • Total Time: 1 hour 20 minutes
  • Yield: 10 1x
  • Diet: Low Calorie

Description

Moist and fluffy Lemon Poppy Sourdough Zucchini Bread with Protein is my new favourite cake. Zingy lemon and crunchy poppy seeds are a classic, but when you mix it with shredded zucchini, you not only add extra veggies, but also low calorie moisture and these lovely green flecks in the batter, that make it super pretty.

The sourdough adds a layer of tangy flavour and helps the batter bubble up even more. It also becomes bouncier and lighter. The protein powder means we can reduce the sugar and get more flavour, plus of course a nice hit of nutrition.The unusual addition of thyme gives a tiny hint of herb flavour in the background, underlining the lemon notes inside the cake and in the glaze.Topped with optional candied lemon slices, this is a pretty as it’s delicious.

Ingredients

Units Scale
  • 2 eggs (large)
  • 1/2 cup coconut oil (melted and cooled)
  • 1 lemon (Zest and juice)
  • 1/4 cup protein powder (I used MyProtein Buttered Popcorn, but vanilla is good too)
  • 3/4 tbsp sugar (I used golden caster sugar here, but white is just fine)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup sourdough starter
  • 1 cup plain flour
  • 1/2 cup fine whole wheat flour
  • 2 cups zucchini (shredded )
  • 3 tbsp poppy seeds
  • 1 tbsp finely chopped thyme leaves

Lemon Glaze:

  • 1 cup icing sugar
  • 1.5 tbsp lemon juice

Candied lemon slices:

  • 3 lemons (2 sliced thinly. 1 juiced)
  • 1 cup granulated sugar
  • 1 cup water

Instructions

Candied Lemon Slices:

  1. Slice 2 lemons thinly, removing any seeds.
  2. In a large saucepan, combine water, granulated sugar, and the juice of 1 lemon. Bring the mixture to a boil.
  3. Add the lemon slices to the boiling syrup and let them simmer for about 15 minutes, gently turning them once or twice.
  4. When the lemon slices are translucent and the syrup has thickened slightly, remove them from the syrup and place them on a tray lined with parchment paper to cool and dry. They will remain slightly sticky.
  5. You can store any leftover candied lemon slices in an airtight container in the fridge for up to 2 weeks.

    Batter Preparation:

  6. Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan or prepare mini loaf pans.
  7. In a blender (such as a Nutribullet) or with a hand mixer, combine the eggs, coconut oil, lemon zest, lemon juice, protein powder, and sugar. Blend until well combined and smooth.
  8. In a separate mixing bowl, whisk together the baking powder, baking soda, kosher salt, plain flour, and whole wheat flour.
  9. Add the shredded zucchini to a sieve and place it over a measuring cup. Squeeze out approximately ¼ cup of excess liquid from the zucchini.
  10. Pour the wet mixture from the blender into the dry ingredients. Add the shredded zucchini, thyme (if using) and poppy seeds. Gently fold everything together until just combined. Be careful not to overmix; you want the batter to be just combined.
  11. Pour the batter into the prepared loaf pan(s).
  12. If using a standard-sized loaf pan, bake for about 60-65 minutes. If using mini loaf pans, bake for 25-28 minutes, or until a toothpick inserted into the centre comes out clean.
  13. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

    Lemon Glaze:

  14. In a small bowl, combine the icing sugar and lemon juice.
  15. Add the lemon juice very slowly, starting with 1 tbsp, and mix it in completely before adding more. Continue adding lemon juice until the glaze reaches your desired consistency. It will appear dry at first, but the sugar will gradually melt into it.
  16. Once the bread has cooled, drizzle the lemon glaze over the top.
  17. Optional:
  18. Decorate the bread with the candied lemon slices that you prepared earlier.

Equipment

Notes

The equipment section may contain affiliate links to products I know and love.

Meal Prep

This bread keeps for about 3-4 days covered, but the icing will melt a bit.
So if you want to make this for guests ahead of time, I would add the lemon glaze about 1h before serving for the prettiest white cover. Maybe garnish with a bit of thyme if you used it, for more contrast.

The bread (or mini loafs) freezes well and comes back to life amazingly with just a few minutes in the air fryer or oven, if you like a crisp crust as I do. The icing does not freeze too well, but if you don’t mind the looks, it works, as it seeps into the cake and adds even more flavour, giving you a quick and nutritious Lemon Poppy Sourdough Zucchini Bread with Protein whenever a craving strikes.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Cake, Dessert, Snack
  • Method: Bake
  • Cuisine: American

Nutrition

  • Calories: 336
  • Sugar: 34
  • Sodium: 235
  • Fat: 14
  • Saturated Fat: 10
  • Carbohydrates: 52
  • Fiber: 3
  • Protein: 7
  • Cholesterol: 37

For The Pleasure Of Eating

Let me know if you made it. I'd love to read your thoughts.

Find it online: https://forthepleasureofeating.com/lemon-poppy-sourdough-zucchini-bread-with-protein/