Lemon Zucchini Bread

Zucchini ... synonymous with abundance, profusion, overflow. Yep, if you are being overrun by zucchinis about now then this lemon zucchini bread is a good way to use up those squash!

Ingredients:

2 eggs

1/2 cup vegetable oil

zest of one medium sized lemon

3 tbsps fresh lemon juice

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 cups flour

2 cups shredded zucchini

2 tsps - 3 tbsps poppy seeds (depending how seedy you like it, I used 2 tsps)

Glaze:

1 cup icing sugar

2 tbsps lemon juice

In a large mixer bowl, combine the eggs, vegetable oil, sugar, lemon zest and juice. In a separate bowl whisk the baking powder, baking soda, salt and flour together then add to the wet ingredients. Mix just until combined. Place the shredded zucchini in a clean dish towel and wring out over the sink to get some of the moisture out. Then fold in the zucchini and poppy seeds.

Pour into a prepared (oiled or lined) 9 X 5" loaf pan and bake at 350°F for 60-65 minutes or until a cake tester comes out clean.

Cool 10 minutes then remove to a rack to cool completely.

Once cooled combine the icing sugar and lemon juice and spread the glaze over the top of the bread letting it drip down the sides. 

Let the glaze set before slicing.