Ingredients:
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- 2 1/2 cups shredded zucchini
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- 1 1/2 cups granulated sugar
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- 2 tbsp freshly squeezed lemon juice
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Glaze:
- 1 oz. cream cheese - softened
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- 1 tsp freshly squeezed lemon juice
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Directions:
- Preheat oven to 350 degrees and grease a 9×5 inch loaf pan and set aside.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt.
- In a large bowl combine zucchini, eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, lemon zest, and poppyseeds.
- Add dry ingredients to wet ingredients and mix until just combined. Pour batter into prepared loaf pan. Bake for 45-60 minutes until an inserted toothpick comes out clean ( a few crumbs are okay but no wet batter). Allow too cool on a wire cooling rack.
- While bread is cooling, prepare the glaze by creaming together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix til combined. Add milk 2 tablespoons at a time, mixing after each addition, until glaze is a pourable consistency.
- Drizzle glaze over bread. Slice and serve or store in airtight container up to 5 days.
Notes
Makes one 9×5 inch loaf, about 8-10 slices.
Store in airtight container at room temperature up to five days.
Thanks to our friends at Le Creme De La Crumb for this great recipe!