Coffee and Dessert - Lemon Zucchini Bread

With the zucchini coming fast and furious these days, I am always looking for new ways to use it. I don't remember where I found this recipe, but the combination of lemon and zucchini topped with a sweet lemony glaze is delicious! It's a great after dinner treat, and can also be served for breakfast. 

Lemon Zucchini Bread

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1 cup finely shredded , unpeeled zucchini (do not squeeze or dry shredded zucchini)

1/4 cup cooking oil

1 egg

2 Tablespoons lemon juice

2 Tablespoons lemon zest

Glaze:

1/2 cup powdered sugar

1 Tablespoon lemon juice

1 teaspoon lemon zest

1. In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.

2. In a separate mixing bowl combine sugar, zucchini, cooking oil, lemon juice, and lemon zest. Stir to combine.

3. Add dry ingredients to zucchini mixture; stir just until combined. Spoon batter into greased bread pan.

4. Bake at 350 degrees F for 50-55 minutes or until golden brown and set.

5. Cool in pan on wire rack 15 minutes, then remove from pan and cool completely.

6. Once cool, combine ingredients for glaze and drizzle over bread.