Lemon Poppy Seed Zucchini (Print Version)
# Ingredients:
→ Batter
01 -
2 large eggs
02 -
120 ml vegetable oil
03 -
2 teaspoons finely grated lemon zest (from 1 large lemon)
04 -
3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
05 -
200 grams granulated sugar
06 -
1 teaspoon baking powder
07 -
0.5 teaspoon baking soda
08 -
0.5 teaspoon salt
09 -
260 grams all-purpose flour
10 -
2 cups (about 240 grams) lightly packed shredded zucchini
11 -
3 tablespoons poppy seeds
→ Glaze
12 -
180 grams powdered sugar
13 -
2 tablespoons lemon juice, or a mixture of lemon juice and milk or cream to thin
# Instructions:
01 -
Preheat oven to 175°C. Grease a 23 x 13 cm loaf pan and line with parchment paper for easy removal.
02 -
In a large mixing bowl, whisk together eggs, vegetable oil, lemon zest, lemon juice, and granulated sugar until well blended.
03 -
Whisk in baking powder, baking soda, and salt until combined.
04 -
Fold in the all-purpose flour, mixing only until there are no dry pockets remaining.
05 -
Gently fold in the shredded zucchini and poppy seeds until evenly distributed throughout the batter.
06 -
Pour batter into the prepared loaf pan and smooth the top for even baking. Bake for 60 to 65 minutes, or until the loaf is risen, golden on top, and a toothpick inserted into the centre comes out clean or with dry crumbs.
07 -
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
08 -
Whisk the powdered sugar with lemon juice (or mixture of lemon juice and milk or cream) until a thick yet pourable glaze forms.
09 -
Pour glaze over completely cooled bread and gently spread to cover the surface. Allow the glaze to set before slicing and serving.
# Notes:
01 -
For optimal texture, avoid overmixing the batter after adding the flour.
02 -
Ensure the zucchini is lightly packed but not excessively moist to prevent a soggy loaf.