Lemon Zucchini Poppyseed Bread

This is just a variation of another sweet bread using the basic same recipe I use for all "breads". Using a baking flour cuts out a few steps and it makes measuring, stirring and baking a breeze. It's a perfect dessert and also a lovely side for a brunch. And of course, no oven needed as I bake on the stove top of in my electric skillet.

1 ½ cups of gluten free or all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

(if using baking flour, omit baking agents and salt)

1/4 cup brown sugar

1/4 cup coconut sugar

1 teaspoon vanilla

¾ cup greek yogurt

¼ cup melted coconut oil (can substitute other oil)

2 eggs

½ shredded zucchini

2 teaspoon lemon zest

2 tablespoons of lemon

2 tablespoons of poppyseeds


  1. In a large bowl melt coconut oil and combine the flour, baking powder, baking soda, sugar and salt, vanilla, yogurt, zest, lemon juice and poppyseeds. (basically all but zucchini)

  2. Fold in zucchini.

  3. Preheat Electric Skillet to 200 F and the spray skillet with avocado spray.

  4. Pour in batter and set to 300 F, cover and cook for 30 minutes.

  5. or 350 in over for 35-40 minutes.