"This Lemon Zucchini Bread is super-moist not only from the zucchini, but also just the right amount of pineapple and coconut!..."
INGREDIENTS
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2 cups finely shredded zucchini, with the green skin on
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3 cups all-purpose flour
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1 tsp. baking soda
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1 tsp. baking powder
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1 tsp. salt
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2 cups of sugar
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1 cup cooking oil
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3 jumbo or large eggs
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2 Tbsp. lemon juice, freshly-squeezed
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2 Tbsp. lemon zest
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1-1/2 tsp. vanilla extract
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1/4 cup coconut flakes
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1/4 cups drained crushed pineapple, drained
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2 cups powdered sugar
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3 Tbsp. freshly squeezed lemon juice
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1/2 tsp. lemon zest
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1/2 cup heavy cream and until blended to desired consistency