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!

Cathy Trochelman

Serves:1 loaf

INGREDIENTS

1½ c. all purpose flour

½ tsp. baking soda

¼ tsp. baking powder

¼ tsp. salt

¾ c. sugar

1 c. finely shredded, unpeeled zucchini

¼ c. cooking oil

1 egg

2 Tbsp. lemon juice

2 Tbsp. finely shredded lemon peel

Glaze

½ c. powdered sugar

1 Tbsp. lemon juice

1 tsp. lemon zest

*glaze can be doubled if desired

INSTRUCTIONS

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 peel. 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.