• 1 cup shredded zucchini (~1 medium zucchini)
  • 1/2 teaspoon salt, plus a few pinches
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 Tablespoon baking powder
  • 2/3 cup packed brown sugar
  • 2 heaping Tablespoons poppy seeds
  • 1 cup milk
  • 1/4 cup lemon juice
  • 3 Tablespoons tahini (Can substitute other nut butter)


  1. Preheat oven to 350 degrees.
  2. Place the zucchini in a bowl and toss with a few pinches of salt.  Set in a colander for 15 minutes and let excess water drain.
  3. In a mixing bowl, combine flours, baking powder, brown sugar, poppy seeds and salt.  Set aside.
  4. In a separate bowl whisk milk, lemon juice and tahini.  Mix wet ingredients into dry ingredients until blended.  Add zucchini and stir to combine.
  5. Pour batter into a greased 9×5 inch loaf pan and bake for 50-60 minutes or until toothpick inserted into the center comes out clean.  If making muffins, bake only 15-20 minutes.
  6. Cool completely before serving.
12 servings Calories Fat Protein Carbohydrate
3/4 inch slice   158 3 g 4 g 31 g(2g fiber)

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