Lemon Poppy Seed Bread Recipe (Whole-Wheat)

Heat oven to 350°F (177ºC) with rack set in middle position.
Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.
In a large bowl, whisk together flour, poppy seeds, baking soda, and salt.
Whisk together honey, eggs, oil, zest, juice, and extract in a separate bowl.
Shred zucchini on a large hole box grater. Squeeze shredded zucchini between kitchen towels to absorb excess moisture. Add zucchini to honey mixture and mix to combine.
Add flour mixture to honey and zucchini mixture and mix until combined and no pockets of dry flour remain.
Scrape batter into prepared pan, smooth top, and bake until top is golden brown and a toothpick inserted in the center comes out clean, 52–57 minutes, rotating halfway through baking.
Let bread cool in pan on wire rack 10 minutes, then turn bread out on to wire rack to cool.
Microwave 1 tablespoon each honey and lemon juice together in a microwave-safe bowl on medium power for 30 seconds; whisk to combine then brush glaze over top of bread.
Let bread cool completely.