Lemon Zucchini Poppyseed Bread

Cooking spray or butter, for greasing the pan
1/2 pound zucchini, about 1 medium or 1 ½ cups, grated
1 ½ cups whole wheat pastry flour
1 teaspoon baking powder
4 teaspoons poppy seeds
finely grated zest from 1 lemon
1/2 teaspoon sea salt
1 large egg
1 ¼ cups cane sugar
1/3 cup butter, melted
1 teaspoon vanilla extract

Glaze:
½ cup powdered sugar
2 teaspoons lemon juice

1. Heat oven to 350°F. Spray a loaf pan with cooking spray or grease with butter.
2. Squeeze out as much of the liquid from the zucchini as you can with your hands.
3. Place the flour, baking powder, poppyseeds, baking powder, and salt in a bowl and whisk to combine. Place the egg, sugar, melted butter, and vanilla in another large bowl and whisk.
4. Add the flour to the egg mixture and stir until combined. Stir in the zucchini. Spread batter in prepared pan.
5. Bake until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely. Whisk together the powdered sugar and lemon juice. If it’s too thick, whisk in a teaspoon of water or milk. Drizzle the glaze over the cooled loaf.