Lemon Zucchini Bread

Lemon Zucchini Bread

1. 1 1/2 cups all-purpose
2. 1/2 teaspoon salt
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon baking powder
5. 3/4 cup granulated sugar
6. Zest of 1 large lemon
7. 2 large eggs
8. 1/2 cup canola oil
9. Juice of one lemon
10. 1 cup grated zucchini

Glaze (optional)

1. 1 cup powdered sugar
2. ½ teaspoon vanilla
3. 2-3 teaspoons fresh lemon juice

1. Preheat oven to 350 degrees.
2. Spray 2 loaf pans with nonstick cooking spray. In a large bowl whisk together the oil, sugar, and eggs till blended.
3. Mix the dry ingredients together in medium sized bowl.
4. Stir in the lemon juice, lemon zest and zucchini into the batter.
5. Slowly stir while adding in the dry ingredients until well incorporated.
6. Pour half the batter into each baking pan.
7. Tap the pan on the counter to release air bubbles.
8. Bake in the oven for 45 minutes or until a toothpick comes out clean from the center.
9. Cool on the counter before adding glaze.
10. Store in the refrigerator.

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