Preheat oven to 325 degrees. Grease and flour 3 5x3 inch mini loaf pans.

Beat the butter with an electric mixer until creamy. Add the sugar and beat until light and fluffy.

Add the eggs, 1 at a time, beating until just blended after each addition.

In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.

Stir in the zucchini, lemon zest and poppy seeds.

Spoon the batter into the prepared pans. Bake for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes, then remove from pans to wire racks to cool completely.