A Superb way to use up zucchini!
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
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
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.
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.
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