Ingredients

The following ingredients have 12 Servings
  • Cooking spray
  • 1 ½ cups grated zucchini (about 1 ½ medium zucchinis)
  • ¾ cup light brown sugar
  • ⅓ cup olive oil
  • ⅓ cup full fat plain Greek yogurt
  • 2 large eggs
  • 3 tablespoons lemon zest (about 3 lemons)
  • 1 teaspoon vanilla extract
  • 1 ½ cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • ½ cup chopped walnuts (optional)
  • ½ cup confectioner’s sugar
  • ½ lemon (juiced)
  • ½ teaspoon vanilla extract
  • ½ teaspoon Kosher salt

Instruction

  • Preheat oven to 350°F and line a loaf pan with parchment paper and cooking spray.
  • In a large bowl, fold together zucchini, sugar, olive oil, Greek yogurt, eggs, lemon zest, and vanilla extract.
  • In a medium bowl, whisk flour, cinnamon, baking powder, salt, and baking soda. Fold dry ingredients into wet and mix until incorporated. Fold in walnuts (if using).
  • Pour batter into prepared pan and bake until golden brown and a toothpick inserted into the center comes out clean, rotating the pan halfway through, 45-50 minutes. Let cool in pan for 10 minutes, then remove and slice.
  • Meanwhile, make the glaze. Whisk all ingredients until smooth. Drizzle glaze over cooled bread and serve immediately.