Lemon Poppy Seed Zucchini Bread

Ingredients

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cardamom
• 1 teaspoon fine salt
• 1/4 teaspoon baking powder
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 large lemons (zested)
• 3 large eggs
• 1/2 cup olive oil (extra light)
• 1/2 cup unsweetened applesauce
• 2 tablespoons lemon juice (freshly squeezed)
• 2 teaspoons pure vanilla extract
• 1 teaspoon lemon extract
• 2 1/2-3 cups zucchini grated (see notes)
• 2 tablespoons poppy seeds
• 3 tablespoons turbinado sugar

Instructions

1. 1

   Preheat your oven to 350℉ (or 180℃) and spray with nonstick spray (I use one with flour) or grease and lightly (tap out any excess flour) two 9x5 loaf pans.

2. 2

   Sift flour, cardamom, baking soda, salt and baking powder in a mesh sieve over a large mixing bowl. Set a side.

3. 3

   In a separate bowl add both sugars and lemon zest. Use your fingers to rub the zest into the sugars until it resembles wet sand. Then crack in the 3 eggs and add the olive oil, applesauce, lemon juice, vanilla and lemon extract. Whisk until incorporated.

4. 4

   Add the grated zucchini and poppy seeds and switch over to a spatula, stirring until throughout.

5. 5

   Pour the wet ingredeints into the dry, mixing until just combined.

6. 6

   Divide the batter among the two prepared pans (about 3 cups per pan) and bake on the middle rack of your preheated oven for 30 minutes.

7. 7

   Remove, sprinkle each loaf with 1 and 1/2 tablepsoons turbinado sugar (per loaf) before placing back in the oven for 15 to 20 minutes more OR until a tester comes back clean with only a few crumbs still attached.

8. 8

   Allow the zucchini bread to cool in the pans for 20 minutes before carefully removing, transferring to a wire rack to finish cooling.

9. 9

   Slice and serve.