Zucchini Lemon Poppyseed Bread

I wanted to try something a little different when I found several containers of poppy seeds while organizing my spice cabinet. Since it was summertime and zucchini was coming in droves, this is what I came up with. I based this off of Zucchini Bread, but made enough changes thought it was worth adding my own version. This would probably be delicious with a lemon glaze as well. Enjoy!!

• Ready In: 1 hr 20 mins
• Yields: 2 Loaves

Ingredients

• 2  cups sugar
• 3  eggs
• 1  tablespoon vanilla
• 1⁄2 cup  vegetable oil
• 1⁄2 cup milk
• 2  small lemons, zest of or 1  large lemon, zest of
• 1⁄2 teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  cups white whole wheat flour
• 1  cup all-purpose flour
• 1  tablespoon cinnamon
• 2 -3  tablespoons poppy seeds
• 3  cups  shredded zucchini or 1  large zucchini

Directions

1. Preheat oven to 375 degrees.
2. In a medium bowl, combine flours, soda, powder, cinnamon & poppy seeds; set aside.
3. In a large bowl, combine sugar, eggs, oil, milk, lemon juice, zest & salt.
4. Mix dry ingredients into wet until combined.
5. Stir in shredded zucchini.
6. Divide batter into 2 regular-sized greased and floured loaf pans (I make a parchment paper sling longways in the pans to help the breads come out more easily).
7. Bake for approximately one hour, turning temp down to 350 for last 15 minutes or so if loaves are getting too brown.
8. Cool for 10 minutes in pans, then place on a rack to cool completely.