Lemon Poppyseed Zucchini Bread

• grated zucchini (about 2 zucchini)3 cup
• grated zest of 2 large lemons
• vanilla extract↗2 teaspoon
• large eggs↗3
• extra-virgin olive oil↗1 cup
• brown sugar (packed softly)↗2 cup
• all-purpose flour↗2 cup
• salt↗1 teaspoon
• baking powder↗1 teaspoon
• baking soda↗0.5 teaspoon
• poppy seeds↗3 tablespoon
• optional: tiny pinch of nutmeg
• optional: a small grated piece of fresh ginger

Step-by-step instructions

1. 1

   Drain zucchini: Preheat the oven to 350. In a small mixing bowl , mix the zucchini with 1/4 cup brown sugar. Transfer the mixture to a fine-mesh strainer set over the mixing bowl . Fill another small bowl with water and set it directly on top of the zucchini so that it is pushing down, pressing the water out into the bowl below.

2. 2

   Add wet ingredients: Line a 9×5 loaf pan with parchment paper. Whisk together the remaining brown sugar, eggs, lemon zest, and vanilla until well blended. Beat in the olive oil gradually, whisking it in until it’s thoroughly incorporated.

3. 3

   Add dry ingredients: Stir in the flour, salt, baking powder, baking soda, poppy seeds, nutmeg, and ginger until just combined. Add the pressed zucchini to the batter and stir it in gently until evenly incorporated.

4. 4

   Bake: Pour the batter into the prepared pan. Bake on the middle rack of the oven for about 1 hour and 10 minutes. The outer crust of the bread will be firm to the touch and on the darker side of golden brown (see FAQs).

5. 5

   Eat: Cool the bread in the pan for about 20 minutes. Remove, cut, and serve (but also see FAQs about chilling the cake which is unusually delicious).