2cupflour (all purpose, whole wheat or a combo of both)
1 3/4cupssugar or coconut sugar
2teaspoonsbaking soda
1/2teaspoonsalt
3largeeggs
3/4cupvegetable oil
3tablespoonslemon juicefresh
2teaspoonvanilla extract
zest of 1 lemon
Lemon Glaze
1/2cupicing sugar
1tablespoonlemon juice fresh (or as much as needed to reach the right consistency)
2tablespoons lemon zest
Instructions
Preheat oven to 350F and grease a standard loaf pan with butter or line it with parchment paper.
Place shredded zucchini in a cheese cloth or clean dish towel and squeeze out excess water. Set aside.
In a large bowl, add the flour, sugar, baking soda, and salt and mix together.
Add the eggs, oil, fresh lemon juice, vanilla extract and lemon zest and mix everything together until well incorporated. Add the shredded zucchini and stir until incorporated.
Pour the batter into the prepared pan and bake in the oven for about 55-60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Let the bread cool in the pan for 10 minutes. Run a knife around the edges and gently remove from the pan. Allow it to cool completely on a cooling rack.
In a bowl, whisk the icing sugar and lemon juice together to create a glaze. Pour over the cake. Sprinkle with lemon zest.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.