Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest (from approximately 1 medium lemon)
  • ⅓ cup vegetable oil
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 ½ cups finely shredded zucchini (skin-on, about 1 medium) (Do NOT drain or squeeze dry)
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons lemon zest

Instruction

  • Preheat your oven to 350 degrees F. Lightly butter a 9 x 5 loaf pan and set aside.
  • Whisk together flour, granulated sugar, baking powder, cinnamon, salt and lemon zest in a large bowl.
  • In a separate medium bowl, whisk together oil, eggs and lemon juice until well combined. Stir in the shredded zucchini.
  • Add the wet zucchini mixture to the dry flour mixture and stir to combine (do not over-mix).
  • Transfer the batter to prepared loaf pan and spread evenly. Bake for 45 to 50 minutes, or until a toothpick inserted in the center is removed clean.
  • Cool on a wire rack for 15 minutes, then carefully remove the bread from pan, place on the rack and allow to cool completely.
  • While the bread is cooling, prepare the glaze by whisking or stirring together powdered sugar, lemon juice and lemon zest in a small bowl until smooth.
  • Drizzle glaze over cooled bread.