Lemon Zucchini Bread

ZUCCHINI BREAD INGREDIENTS

• 1 cup grated zucchini

• 1/2 cup vegetable oil

• 1/2 cup granulated sugar

• 1 Tbsp lemon zest

• 1 egg lightly beaten

• 1/2 tsp salt

• 1/2 tsp baking soda

• 1/4 tsp baking powder

• 1 1/2 cup all-purpose flour

LEMON ICING INGREDIENTS

• 1 cup powdered sugar

• 1 Tbsp lemon juice

INSTRUCTIONS

1. Preheat oven to 325 degrees and lightly grease an 8x4 inch loaf pan with butter or nonstick cooking spray.

2. In a large mixing bowl, combine zucchini, oil, sugar and egg. Stir until combined

3. In a separate bowl combine salt, flour, baking powder and baking soda. 

4. Add dry ingredients to wet ingredients and stir until combined. Do not over mix! Batter should have the consistency of a really sticky dough.

5. Pour batter into loaf pan and spread to the edges with a spatula. 

6. Bake for 40-45 minutes. A tooth pick should come out with a few moist crumbs. 

7. Let the loaf cool 15 minutes before removing from pan. Turn loaf over onto wire rack to remove from pan. Flip over to be right side up to finish cooling.

8. While loaf continues to cool, make the icing. Whisk together powdered sugar and lemon juice until combined.

9. When loaf is completely cool, pour icing over the top of the loaf sitting on a wire rack. Place parchment paper or foil underneath to catch drips. 

10. Garnish with lemon zest over icing if you are feelin' fancy.