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Lemon Poppy Seed Zucchini Bread
2 cups shredded zucchini
1 2/3 cups white sugar
3/4 cup vegetable oil
2 teaspoons lemon extract
2 teaspoons poppy seeds
1 teaspoon baking soda
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.
Lemon Poppy Seed Zucchini Bread, recipe
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