Recipe: Lemon Zucchini Bread

Ingredients

Preheat the oven to 325°F.
Grease and flour an 8 x 4 inch loaf pan and set aside.
Rinse and pat dry the zucchini, then grate it without squeezing out the moisture.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda.
In another bowl, combine the sugar and lemon zest, rubbing them together until fragrant.
Add the eggs, vegetable oil, lemon juice, and vanilla to the sugar mixture and whisk until smooth.
Stir the dry ingredients into the wet mixture until just combined; the batter will be thick.
Fold in the grated zucchini until just mixed.
Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean.
Let the bread cool in the pan for 15 minutes, then remove it and cool completely on a wire rack.
For the glaze, whisk together the confectioner's sugar and lemon juice until smooth, then drizzle over the cooled bread.

Servings

Calories

336

Total fat

19g

Total carbohydrates

39g

Total protein

Sodium

156mg

Cholesterol

31mg