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 -

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.