Lemon Poppy Seed Zucchini Bread

From: Jenn@eatcakefordinner


2 large eggs

2/3 c. sugar

1/2 c. canola or vegetable oil

1/2 c. buttermilk

1 c. grated zucchini (peeled or un-peeled)

grated zest of 1 lemon

juice of 1 lemon (or 2 Tbl.)

1 tsp. vanilla extract

2 c. all-purpose flour

1/2 tsp. salt

2 tsp. baking powder

1 1/2 Tbl. poppy seeds


Lemon Icing

1 c. powdered sugar

grated zest of 1 lemon

1/2 tsp. lemon extract, opt.

1-2 Tbl. milk


Preheat oven to 350 degrees.  Spray a 9x5-inch loaf pan with cooking spray and line with parchment paper; set aside.  In a large bowl, whisk the eggs.  Add the sugar and whisk until thick and lemon colored.  Stir in the oil, then the buttermilk, lemon zest, lemon juice, vanilla and grated zucchini.  Stir in the flour, salt, baking powder and poppy seeds just until evenly combined.  


Pour into prepared loaf pan and bake around 50 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in pan for 10 minutes.  Then, remove from pan and cool completely. Top with icing and when icing has set, slice and serve.    


Lemon Icing:  In a small bowl, combine powdered sugar, lemon zest, lemon extract and 1 Tablespoon of milk.  Stir until smooth.  If icing is too thick, add a little more milk until it reaches desired consistency.  Pour over cooled loaf.