Lemon Poppyseed Zucchini Bread

2 lemon

2 cups sugar

4 teaspoons poppy seeds

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup vegetable oil

1/2 cup buttermilk 

1 teaspoon pure vanilla extract

4 large eggs

2 cup grated zucchini 

Preheat oven to 350 degrees. Spray 2 loaf pans with nonstick cooking spray. 

***Lemony Twist: In a blender or food processor add sugar. Peel just the lemon skin from the lemons and put into the sugar. Pulse for 1 minute or until all of the lemon skins are “zest” into the sugar. Add the poppyseeds and pulse for 10 seconds. Remove 3 tablespoons of this mixture and set aside. 

 In a large bowl whisk together the vegetable oil, buttermilk, vanilla, and eggs. Stir in the sugar and zucchini. In a smaller bowl mix together the flour, baking soda, baking powder and salt. Add the dry ingredients to the wet mixture one cup at a time. Stir just till the ingredients are combined. Pour half of the batter into one of the loaf pans and then the remaining batter into the second loaf pan. Tap pans on countertop to release bubbles. Sprinkle with the remaining lemon poppyseed sugar. Cook in the center of the oven for 55-60 minutes or until a knife comes out clean from the middle of the loaf. Remove from the oven and cool for 20 minutes. Invert onto a baking rack to thoroughly cool. Wrap in plastic wrap and refrigerate until you are ready to serve.