Delicious snack or breakfast. The zucchini made the bread so moist, it was unbelievable. I noticed this recipe since one of the ingredients was poppy seeds. I have a container of poppy seeds and couldn’t wait to use them. So when this recipe showed up, I had to try it! The poppy seeds and walnuts can be omitted, but they do give a nice texture to the bread. The last ingredient is curry powder, and it may sound strange- feel free to omit it- but I think it gives a great flavor dimension. This makes 2 loaves, so in the future I’d split the recipe in half since it’s a lot of bread for 2 people. 
Zucchini Bread
Adapted from: :101 Cookbooks Blog
1 1/2 cups walnuts, chopped
1/3 cup poppy seeds
zest of 1 lemon
1/2 cup unsalted butter, softened
1 1/2 cup sugar
3 large eggs
1 tbsp vanilla extract
2 large zucchini, grated
3 cups whole wheat flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp curry powder
Preheat oven to 350 degrees Fahrenheit. Spray 2 loaf pans with cooking spray. In a stand mixer beat the butter until fluffy. Add the sugar, and beat again until the mixture is not crumbly. Add the eggs one at a time. Stir in the vanilla, and then the zucchini. Next, add the flour, baking soda, baking powder, salt, cinnamon and curry powder. Stir the mixture together. Add in the walnuts, poppy seeds and lemon zest.
Divide the batter equally between 2 loaf pans. Bake for about 1 hour, check to make sure the fork comes out clean from the bread. Remove from the oven, and cool the zucchini bread.
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