Lemon Zucchini Poppy Seed Bread

Ingredients

• 1 ½ cups grated zucchini (about 1 medium zucchini; no need to peel)

• 1 ¾ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2 tbsp poppy seeds

• 2 large eggs

• ¾ cup granulated sugar

• ½ cup neutral oil (vegetable or canola; melted butter works too)

• 2 tbsp milk

• 1 tsp vanilla extract

• 1 tsp lemon extract (you can add zest from 1 lemon too, if available, for extra flavor)

Instructions

1. Prep oven & pan

   Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. Prep zucchini

   Grate zucchini, then gently squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.

3. Mix dry ingredients

   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.

4. Mix wet ingredients

   In a large bowl, whisk eggs and sugar until slightly thick and pale. Whisk in oil, milk, vanilla, and lemon extract (plus zest if using).

5. Combine & fold in zucchini

   Add dry ingredients to wet in two additions, stirring gently until just combined. Fold in grated zucchini—don’t overmix.

6. Bake

   Pour batter into prepared pan, smoothing the top. Bake 45–55 minutes, until a toothpick inserted in the center comes out clean.

7. Cool & serve

   Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Optional glaze: Mix ½ cup powdered sugar with 1 tsp lemon juice extract + 2 tsp water, then drizzle over cooled loaf for extra zing.