Empty My Fridge
Lemon Poppyseed Zucchini Bread
Ingredients
- Zucchini · grated3 cups
- Lemon · grated
- Vanilla2 tsp
- Egg3
- Extra virgin olive oil1 cup
- Brown sugar2 cups
- Flour2 cups
- Salt1 tsp
- Baking powder1 tsp
- Baking soda½ tsp
- Poppy seed3 tbsp
- Nutmeg
- Ginger · grated1
Instructions
- Preheat the oven to 350°F.
- Mix the grated zucchini with 1/4 cup of the brown sugar in a small bowl. Set a fine-mesh strainer over a bowl, tip the mixture into it, and place a small bowl of water on top to press out the liquid.
- Line a 9×5 loaf pan with parchment paper.
- Whisk the remaining brown sugar, eggs, lemon zest and vanilla until well blended. Gradually whisk in the olive oil until fully combined.
- Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg and ginger until just combined. Gently fold in the pressed zucchini until evenly mixed.
- Pour the batter into the prepared pan and bake on the middle rack for about 1 hour 10 minutes, until the outer crust is firm to the touch and a darker golden brown.
- Cool the bread in the pan for about 20 minutes before removing and cutting.
Summarized from Pinch of Yum's video. Watch it for the details.
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