Ingredients

The following ingredients have 9 Servings
  • 2 ¼ cups flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ cups shredded zucchini
  • 3 large eggs
  • 1 ½ cups granulated sugar
  • ½ cup oil
  • ¼ cup butter (melted)
  • 1 ½ teaspoons vanilla
  • 2 tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons lemon zest
  • 2 tablespoons poppyseeds
  • 1 ounce cream cheese (softened)
  • 2 tablespoons butter (melted)
  • ½ teaspoon vanilla
  • 1 teaspoon freshly squeezed lemon juice
  • 3 cups powdered sugar
  • 6 tablespoons milk (as needed)

Instruction

  • Preheat oven to 350 degrees and grease a 9x5 inch loaf pan and set aside.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl combine zucchini, eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.
  • Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
  • While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.
  • Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.