Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (120g) grated zucchini, excess moisture squeezed out
  • 1/4 cup (30g) poppy seeds
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • Optional: Powdered sugar for dusting

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the vegetable oil, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Gently fold in the grated zucchini, poppy seeds, lemon zest, and lemon juice.
  7. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.