Lemon Zucchini Bread

Step 1

Preheat oven to 350°F. Grease 2 bread pans.

Step 2

Measure and mix dry ingredients.

Step 3

Grate lemon zest.

Step 4

Break eggs into bowl.

Step 5

Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.

Step 6

Measure sugar.

Step 7

Beat eggs with oil to incorporate.

Step 8

Add sugar. Beat until light and fluffy.

Step 9

Add lemon juice and vanilla.

Step 10

Next mix in lemon zest and zucchini.

Step 11

Add in flour in 3 additions, Just mixing to moisten.

Step 12

Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.

Step 13

Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.

Step 14

Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.

Step 15

Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.