Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 large egg, room temperature
- ½ cup sour cream or Greek yogurt
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (excess moisture squeezed out)
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons fresh lemon juice (for the glaze)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. You can also line the bottom with parchment paper for even easier removal later.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Ensuring these are well-combined helps the bread rise evenly in the oven.
- In a large bowl, whisk the granulated sugar, oil, egg, sour cream, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and pale. The sour cream is the secret ingredient for a rich, tender crumb.
- Gently fold the grated zucchini into the wet ingredients. Slowly add the dry ingredients to the wet mixture. Use a spatula to fold everything together until just combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While cooling, whisk together the powdered sugar and lemon juice to create the glaze. Drizzle it over the cooled bread before slicing.
- Cook Time: 75 minutes
- Diet: Vegetarian