INGREDIENTS
- 1 ¾ cup all-purpose flour
- 1 tbsp poppy seeds
- ½ tsp baking powder
- ½ tsp Kosher salt
- ¼ tsp baking soda
- 1 cup plus 2 tbsp sugar
- ¼ cup butter, softened
- ¼ cup canola oil
- ½ cup sour cream
- 2 tbsp loosely packed lemon zest
- 3 eggs
- 2 cup grated or shredded zucchini
- Poppy seeds (optional)
- 2 tbsp lemon juice
DIRECTIONS
- 1.Preheat oven to 350 degrees.
- 2.Grease bottom and 1/2 inch up sides of a 9×5-inch loaf pan.
- 3.In a medium bowl stir together flour, poppy seeds, baking powder, baking soda, and Kosher salt.
- 4.In a large bowl beat 1 cup of the sugar, the butter, and canola oil with a mixer on medium until light and fluffy. Add sour cream and lemon zest; beat until smooth. Beat in eggs, one at a time, until combined. Stir in zucchini.
- 5.Add flour mixture to zucchini mixture. Fold just until combined (batter may be lumpy). Spoon into prepared pan. If desired, sprinkle with additional poppy seeds.
- 6.Bake 60 to 65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 15 minutes.
- 7.Meanwhile, in a small microwave-safe bowl combine lemon juice and the remaining 2 tbsp sugar. Microwave 30 seconds or until hot. Stir until sugar is dissolved. Brush loaf with lemon syrup; cool completely.
- 8.Wrap and store overnight before slicing.