![](https://cdn.statically.io/img/www.allrecipes.com/thmb/rp7O5S1A-kjCXRcRqCZHI4dPGE8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5088275-a6c511df993745e5a425ef40d56b19ab.jpg)
Ingredients
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3 eggs
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2 cups shredded zucchini
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1 ⅔ cups white sugar
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¾ cup vegetable oil
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2 teaspoons lemon extract
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2 teaspoons poppy seeds
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1 teaspoon baking soda
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3 cups all-purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon salt
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
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Beat eggs in a large bowl. Add zucchini, sugar, oil, lemon extract, and poppy seeds; stir to combine. Add flour, baking powder, cinnamon, and salt; mix thoroughly. Pour batter into the prepared pans.
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Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 1 hour.
Nutrition Facts (per serving)
181 | Calories |
8g | Fat |
26g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 181 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 7% |
Cholesterol 21mg | 7% |
Sodium 188mg | 8% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 1g | 2% |
Total Sugars 14g | |
Protein 2g | 5% |
Calcium 27mg | 2% |
Iron 1mg | 5% |
Potassium 27mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.