lemon zucchini loaf

How To Make lemon zucchini loaf

• 1

  Preheat oven to 350 degrees. Grease 2 loaf pans (8x4 or 9x5).
• 2

  In a large bowl, combine all of the dry ingredients. Use a fork or whisk so that everything is well blended.
• 3

  In a separate bowl, beat eggs slightly, add oil, zucchini and freshly grated lemon peel. Whisk or beat one minute.
• 4

  Pour egg mixture into dry ingredients. Stir only until no more flour is visible. Do not over-mix or loaf will be tough.
• 5

  Spread evenly in the prepared pans.
• 6

  Bake 1 hour or until cake tester comes out clean. Cool in pans on wire rack 10 minutes, then remove and glaze while still warm.
• 7

  To make glaze, add just enough icing sugar to make fairly runny glaze. Drizzle over top of loaves while still warm. You will not need entire glaze, in fact I only use a couple of spoons so that it doesn't overwhelm the loaf.
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