Lemon Poppy Zucchini Bread for 10 Slices

Instructions:

1. Preheat oven to 350°F (175°C). Grease your loaf pan and line the bottom with parchment paper.
2. Grate the zucchini using the medium holes of your box grater.
3. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out the excess water to avoid a gummy loaf.
4. In a medium bowl, whisk together the flour, baking soda, salt, and poppy seeds until well combined.
5. In a larger bowl, beat the sugar and oil together.
6. Add the eggs one at a time, whisking vigorously until the mixture is pale and smooth.
7. Stir in the lemon zest, lemon juice, and vanilla extract.
8. Gently fold the dry ingredients into the wet batter using a spatula, stopping just before the flour streaks disappear.
9. Fold in the squeezed zucchini until evenly distributed.
10. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.