Lemon Poppy Seed Zucchini Bread: Baked

Instructions:

1. Preheat your oven to 350°F (175°C). Grease two 8x4 inch loaf pans thoroughly or line them with parchment paper.
2. Grate the zucchini and use a clean kitchen towel to press out excess moisture to avoid a soggy loaf.
3. Whisk the flour, baking soda, salt, and poppy seeds in a large bowl.
4. In a separate smaller bowl, combine the melted butter, sugar, eggs, lemon juice, zest, and vanilla.
5. Fold the wet ingredients into the dry until just combined, then gently stir in the shredded zucchini. Do not overmix.
6. Divide the batter evenly between the two prepared pans and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack.
8. Whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle the glaze over the completely cooled loaves.