Have you ever made zucchini bread? It might sounds weird, but you don’t even taste the vegetables, and the result is a super moist bread that you can feel good about snacking on.
Preheat oven to 350°F (175°C). Lightly grease a 9x5 inch loaf pan with butter or non-stick cooking spray and dust with flour to prevent sticking (to make this recipe into muffins see tips and variations).
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and poppyseeds if using.
Squeeze the shredded zucchini in your hands to remove extra water, or place in a kitchen towel and ring out as much liquid as possible.
Place zucchini in a mixing bowl and add the honey, eggs, oil, milk, lemon zest, lemon juice, and extracts.
Add the wet ingredients to the dry and mix just until combined. If you mix too much, you can get tough baked goods!
Empty the batter into your baking dish, bake for 50 to 60 minutes until the top is golden and a tester inserted into the centre comes out clean.
Allow loaf to cool for 5 minutes before removing gently from the loaf pan and cooling completely on a wire rack.
You can make this recipe into muffins! Line a 12 cup muffin tin with paper liners. Bake for 18 to 20 minutes or until a tester poked into a muffin comes out clean with no wet better sticking to it. It will make 12 muffins.
Make sure to wring out as much liquid as possible from the zucchini or it will make the batter too wet.
