Lemon Zucchini Bread

Lemon Zucchini Bread

This Lemon Zucchini Bread combines two favorites in one delicious loaf of bread! Topped with a sweet lemony glaze, it's a great way to sneak in extra veggies and the BEST way to wake up!

 Prep Time 10 minutes

 Cook Time 50 minutes

 Total Time 1 hour

 Servings 1 loaf

 Author Cathy Trochelman

Ingredients

1 1/2 c. all purpose flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

3/4 c. sugar

1 c. finely shredded unpeeled zucchini 

    (do not squeeze or dry shredded zucchini)
1/4 c. cooking oil
1 egg
2 Tbsp. lemon juice
2 Tbsp. lemon zest
Glaze

1/2 c. powdered sugar
1 Tbsp. lemon juice
1 tsp. lemon zest
*glaze can be doubled if desired

Directions:

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In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
Add dry ingredients to zucchini mixture; stir just until combined.
Spoon batter into greased bread pan.
Bake at 350 degrees for 50-55 minutes or until golden brown and set.
Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
Once cool, combine ingredients for glaze and drizzle over bread.