From: Jenn@eatcakefordinner
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbl. poppy seeds
2 large eggs
1/2 c. vegetable oil
2/3 c. sugar
1/4 c. fresh orange juice (1 large juicy orange)
zest of 1/2 an orange
1/3 c. non-fat plain Greek yogurt*
1 c. grated zucchini (peeled or un-peeled)
*1/2 cup of buttermilk can be substituted for the Greek yogurt and reduce the orange juice to 2 Tablespoons
Preheat oven to 350 degrees. In a medium bowl whisk together the flour, baking powder, salt and poppy seeds; set aside. In a separate medium bowl whisk the eggs until thick and lemon colored. Add the vegetable oil and sugar and whisk to combine. Whisk in the orange juice, orange zest and yogurt. Last, whisk in the grated zucchini. Add the wet ingredients to the dry ingredients and stir together just until combined. Do not overmix. Pour into a greased 9x5-inch loaf pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in pan 10 minutes. Invert to a wire rack and cool completely.
Orange Glaze
1 c. powdered sugar
zest of 1/2 an orange
orange juice or milk, enough to reach desired consistency
1/2 tsp. meringue powder, opt.
1/4 tsp. orange bakery emulsion, opt.
Whisk together all ingredients. Start off with a small amount of orange juice, then add a little as you go until it is smooth and creamy and desired glaze consistency is reached. Drizzle over cooled bread. Allow to harden. Slice and serve.
Jenn's Notes: I add meringue powder to the glaze to help it harden better and I add orange bakery emulsion for an extra boost of orange flavor. Both are completely optional and you will still get an amazing glaze without them.