Lemon Poppyseed Zucchini Bread
Print Recipe
Ingredients
- 3 large eggs room temperature
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¼ cup poppy seeds
- 2 lemons zested and juiced
- 3 cups shredded zucchini
- 3 cups gluten free flour mix or all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350F and grease a loaf pan, set aside.
- In a large bowl, whisk the eggs, sugar, oil, poppy seeds, lemon zest and juice. Stir until combined and fold in the shredded zucchini.
- Add the dry ingredients and mix until combined. Pour into loaf pan and bake for 45-50 minutes, until golden brown.
Servings: 1 large loaf