Lemon Poppyseed Zucchini Bread
Recipe type: Quick Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 large loaf
  • 3 large eggs, room temperature
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • ¼ cup poppy seeds
  • 2 lemons, zested and juiced
  • 3 cups shredded zucchini
  • 3 cups gluten free flour mix (or all purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  1. Preheat oven to 350F and grease a loaf pan, set aside.
  2. In a large bowl, whisk the eggs, sugar, oil, poppy seeds, lemon zest and juice. Stir until combined and fold in the shredded zucchini.
  3. Add the dry ingredients and mix until combined. Pour into loaf pan and bake for 45-50 minutes, until golden brown.
Recipe by Cooking with Books at https://www.cookingwithbooks.net/2017/08/lemon-poppyseed-zucchini-bread.html