Name: Lemon Poppy Zucchini Bread
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Cooking spray -; 2 1/2 c. all-purpose flour -; 2 tsp. baking powder -; 1 1/2 tsp. ground ginger -; 1 tsp. baking soda -; 1 tsp. kosher salt -; 3 large eggs -; Zest and juice of 1 large lemon -; 1 c. granulated sugar -; 3/4 c. extra-virgin olive oil -; 1/2 c. packed light brown sugar -; 1 tsp. vanilla extract -; 1 1/2 c. shredded zucchini (from about 1 large zucchini) -; 2 tbsp. poppy seeds -; 2 tsp. granulated sugar -; Juice of 1/2 lemon -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Poppy Zucchini Bread

1. Cooking spray -

2. 2 1/2 c. all-purpose flour -

3. 2 tsp. baking powder -

4. 1 1/2 tsp. ground ginger -

5. 1 tsp. baking soda -

6. 1 tsp. kosher salt -

7. 3 large eggs -

8. Zest and juice of 1 large lemon -

9. 1 c. granulated sugar -

10. 3/4 c. extra-virgin olive oil -

11. 1/2 c. packed light brown sugar -

12. 1 tsp. vanilla extract -

13. 1 1/2 c. shredded zucchini (from about 1 large zucchini) -

14. 2 tbsp. poppy seeds -

15. 2 tsp. granulated sugar -

16. Juice of 1/2 lemon -

How to cook deliciously - Lemon Poppy Zucchini Bread

1. Stage

Preheat oven to 350° and grease a 9"-by-5" loaf pan with cooking spray. In a large bowl, whisk flour, baking powder, ginger, baking soda, and salt.

2. Stage

In another large bowl, whisk eggs, lemon zest, lemon juice, granulated sugar, oil, brown sugar, and vanilla to combine. Add to dry ingredients and mix until just a few dry streaks remain. Stir in zucchini and seeds until just combined. Pour batter into prepared pan and smooth top.

3. Stage

Bake until a tester inserted into center comes out clean, about 1 hour. Let cool in pan 15 minutes, then turn out onto a wire rack.