Lemon Poppy Zucchini Bread for 10 Slices

Instructions:

1. Grate the zucchini using the fine side of a box grater. Place the shreds in a clean kitchen towel and gently squeeze to remove excess water.
2. In a large bowl, whisk together the maple syrup, oil, eggs, lemon juice, zest, and vanilla until the mixture is smooth and emulsified.
3. Stir the grated zucchini into the wet mixture.
4. Slowly fold in the flour, poppy seeds, baking soda, and salt using a spatula. Stir only until no streaks of flour remain.
5. Pour the batter into a parchment-lined 9x5 inch loaf pan.
6. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool completely before drizzling with the glaze made from powdered sugar, lemon juice, and lemon zest.