Lemon Zucchini Bread

Hello!

Zucchinis are in season right now and one of my favorite things to make with them is bread. I'm constantly trying to perfect and change my recipes. This one ended up being really great!

Lemon Zucchini Bread
Makes one loaf

1 cup shredded zucchini
2 cups all purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 teaspoon salt
1/2 cup sugar
1/4 cup brown sugar
6 tbsps butter, melted
2 large eggs
1/4 cup plain yogurt
1 tbsp fresh lemon juice
1/2 tsp vanilla

Glaze
1 cup powdered sugar
2 tbsp lemon juice
1 tbsp coconut milk (I'm sure what ever milk you have will work)

1. Preheat 375 degrees.

2. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.

3. Shred the zucchini with a box grater and drain by squeezing the zucchini between several layers of paper towels.

4.  In a large bowl, combine the flour, baking soda, baking powder, and salt. Mix well. Set aside.

5. In separate bowl mix sugars, butter, eggs, yogurt, lemon juice and vanilla.

6.  Stir the zucchini and the yogurt mixture into the flour mixture until just moistened.

7. Scrape the batter into the prepared pan and smooth the surface.

8. Bake 25 minutes, rotate pan and bake 20-25 minutes more until the loaf is golden brown and a skewer inserted in the center comes out clean. Cool in the pan for 10 minutes. Transfer bread to a plate.

9. While bread is baking, prepare your glaze by mixing powdered sugar, lemon juice and milk together.

10. While bread is still warm drizzle glaze over bread- you'll have to scoop up whatever drips off and do several times.

11. Enjoy! I like to put a bit of butter on while it's warm-yum!