Lemon Zucchini Loaf

The zucchini plant in our garden is massive and when I can't keep up with the store sized zucchinis I start baking with the bigger ones.  When someone offers you a big zucchini, take it and prepare yourself for the best from scratch lemon loaf you have enjoyed in a long time.  It's moist and delicious!

• 3/4 cup packed, finely grated unpeeled zucchini,  (5 ounces or 150 grams)
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 1 large egg
• 4 tablespoons fresh lemon juice
• the zest of 1 large lemon
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

1. Preheat oven to 325 F.   Grease or prepare with cooking spray an 8 X 4 inch loaf pan.
2. In a large bowl, beat together zucchini, sugar, oil, egg, lemon juice and lemon zest.
3. Combine the dry ingredients and stir into wet ingredients with a wooden spoon until combined.
4. Pour batter into prepared loaf pan and bake 45 minutes or until toothpick comes out clean.
5. Allow to cool a few minutes in the pan and then remove loaf and cool on a cooling rack.

Lemon Glaze

• 1 cup icing/powdered sugar
• enough lemon juice to make a thick but pourable glaze.

1. Combine icing sugar and lemon juice until smooth.  Pour over loaf and allow to dry before wrapping in plastic wrap to store at room temperature. 

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