LEMON POPPYSEED ZUCCHINI BREAD
Super moist and flavourful with cream cheese glaze
INGREDIENTS
- 2 1/4 cups flour
- 1.5 tsp BP
- 3/4 tsp bicarb
- 1/2 teaspoon salt
- 2.5 cups shredded zucchini
- 3 large eggs
- 1.5 cups white sugar
- 1/2 cup oil
- 1/4 cup butter, melted
- 1.5 tsp vanilla
- 2 Tabs freshly squeezed lemon juice
- 1.5 tsp lemon zest
- 2 Tabs poppy-seeds
Glaze (makes a lot)
- 28.35 g cream cheese, softened
- 2 Tabs butter, melted
- 1/2 tsp vanilla
- 1 tsp freshly squeezed lemon juice
- 2 cups icing sugar mixture
- 6 Tabs milk, as needed
INSTRUCTIONS
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Preheat oven to 350 degrees and grease a 9×5″ loaf pan and set aside.
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In a medium bowl whisk together flour, BP, bicarb and salt.
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In a large bowl combine zucchini, eggs, sugar, oil, melted butter and vanilla – mix well. Stir in lemon juice, lemon zest and poppy-seeds.
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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.
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While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add icing mixture and mix til combined. Add milk 2 Tabs at a time, mixing after each addition, until glaze is a pourable consistency.
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Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.
NOTES
Makes one 9×5 inch loaf, about 8-10 slices.
