Lemon Zucchini Bread w/ Glaze.
2-1/2 c finely shredded zucchini (no need to peel the zucchini)
1-3/4 c sugar
1 c vegetable oil (I used Canola)
3-1/4 c flour (I used one cup of whole wheat flour, the rest all-purpose)
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder (I use Rumford's - it's the best baking powder)
2 tsp ground cinnamon
4 tsp. lemon zest
2 tsp vanilla
4 tsp freshly squeezed lemon juice
Yummy, Yummy Glaze! (which I found here, another recipe that sounds great and is really similar to this one).
1/4 c. freshly squeezed lemon juice
1/3 c. granulated sugar
1 c. powdered sugar
Preheat oven to 325 degrees. Grease two 8x4 inch loaf pans.
In a bowl, stir together the zucchini, sugar, egg, oil, vanilla, and lemon juice. In a separate bowl, sift together the flour, salt, baking soda, and baking powder. Stir in the cinnamon and lemon zest. Stir the dry ingredients into the zucchini mixture just until blended. Pour the batter into the prepared pans.
Bake 45-50 minutes until a knife inserted in the center comes out clean. (I baked mine for 47 minutes.) Remove from heat and cool about 10 minutes before turning out onto a wire rack to cool completely. You can brush on the glaze while it's in the pan or after you take it out, while the bread it still warm. If you put the glaze on while the bread is still in the pans (like I did), it's a little tricky taking the bread out of the pans without making the glaze look messy. I think next time I'll brush the glaze on after I remove the bread from the pans.
If you try this, let me know what you think! The original recipe didn't call for a glaze, but I think the glaze is what really makes this bread so yummy.