Lemon Poppyseed Zucchini Loaf
Light & zesty, perfect to welcome spring
Nothing says completes a picnic basket, spring hiking lunch or mid-morning snack like lemon loaf (or muffins). Bright, light and easy to bake.
INGREDIENTS
2 1/4 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 1/2 cups shredded zucchini
3 large eggs
1 1/2 cups white sugar
1/4 cup oil
1/3 cup butter, melted
1/2 cup ricotta cheese
1 1/2 tsp vanilla
1/2 lemon juiced
2 tsp lemon zest
2 tbsp poppyseeds
Glaze
2 oz cream cheese, softened
1 tbsp butter, melted
1/2 tsp vanilla
1 tsp lemon juice
1 cup icing sugar
1-3 tsp milk, as needed for a drizzling consistency
Preheat oven to 350 degrees and line a 9x5 inch loaf pan with parchment paper and set aside.
Grate zucchini, set aside (or, use frozen grated zucchini, defrosted)
In a large bowl combine eggs, sugar, oil, melted butter, and vanilla and mix well. Stir in lemon juice, and lemon zest. Stir in flour, baking powder, baking soda, salt and poppy seeds and mix until just combined.
Pour batter into prepared loaf pan or lined muffin tins. Bake for 45 minutes (for the loaf, 25-30 for muffins) until lightly browned and an inserted toothpick comes out clean.
While loaf is cooling on a wire rack, prepare the glaze by whisking together cream cheese, butter, vanilla, and lemon juice. Add powdered sugar and mix until combined. Add milk slowly (~1 tbsp at a time), until glaze is a pourable consistency.
Drizzle glaze over bread using a spoon or fork. Slice and serve. Muffins freeze well.
