Ingredients
Lemon Zucchini Bread
1 ¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
½ cup vegetable oil or canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 ¼ cups shredded zucchini unpeeled
1 egg
Lemon Glaze
2 tablespoons lemon juice
2 ½ tablespoons sugar
Instructions
Preheat oven to 350 degrees. Grease an 8×4 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate larger bowl, using a spoon, mix together the sugar, vegetable oil, lemon juice, lemon zest, vanilla, grated zucchini, and egg. Add the dry ingredients to the wet ingredients mixing just until combined.
Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan.
Heat the lemon juice and sugar over medium heat just until the sugar dissolves, stirring several times. Brush over the warm loaf.