Lemon Zucchini Bread

Prep Time: 10 mins | Cook Time: 50 mins | Course: Breakfast | Servings: 8

Delicious and lemony zucchini bread with or without a pretty lemony glaze will become your new fav. Inspired by my friend Kyla who shared this recipe with me from Cathy Trochelman at Lemon Tree Dwelling https://www.lemontreedwelling.com/lemon-zucchini-bread/ 

1 ½ cups flour

½ tsp baking soda

¼ tsp baking powder

¼ tsp salt

¾ cup sugar

1 cup zucchini, shredded

¼ cup olive oil

1 egg

1 lemon, zested and juiced

2 tsp lemon extract

Lemon Glaze:

½ cup powdered sugar

1 Tbsp lemon zest

1 Tbsp lemon juice

Preheat the oven to 350*. Spray oil a bread pan and set a side. In a mixing bowl, whisk flour, baking soda, baking powder, salt and sugar together. Top dry ingredients with zucchini, olive oil, egg, lemon zest and juice and the lemon extract. Fold into dry ingredients until just blended. Pour into the prepared bread pan and bake for 50-55 minutes and loaf is golden brown. A toothpick tester will came out batter free.

Mix glaze ingredients together and drizzle over cooked and cooled bread.