Lemon Poppy Zucchini Bread

Ingredients

FOR BREAD

• Cooking spray
• 2 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1 1/2 tsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 3 large eggs
• Zest and juice of 1 large lemon
• 1 c. granulated sugar
• 3/4 c. extra-virgin olive oil
• 1/2 c. packed light brown sugar
• 1 tsp. vanilla extract
• 1 1/2 c. shredded zucchini (from about 1 large zucchini) 
• 2 tbsp. poppy seeds

FOR GLAZE

• 2 tsp. granulated sugar
• Juice of 1/2 lemon

Directions

• BREAD
  1. Preheat oven to 350° and grease a 9″-by-5″ loaf pan with cooking spray. In a large bowl, whisk flour, baking powder, ginger, baking soda, and salt. 
  2. In another large bowl, whisk eggs, lemon zest, lemon juice, granulated sugar, oil, brown sugar, and vanilla to combine. Add to dry ingredients and mix until just a few dry streaks remain. Stir in zucchini and seeds until just combined. Pour batter into prepared pan and smooth top. 
  3. Bake until a tester inserted into center comes out clean, about 1 hour. Let cool in pan 15 minutes, then turn out onto a wire rack.  
• GLAZEIn a small bowl, combine granulated sugar and lemon juice. Brush all over bread while still warm. Let cool completely before serving.