Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • 1 tbsp (6g) lemon zest
  • 1/2 cup (120ml) neutral oil
  • 2 large (110g) eggs
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) grated zucchini
  • 1 cup (125g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (1g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line with parchment paper. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Rub the 1 tablespoon of lemon zest into the granulated sugar to release the essential oils, then stir into the dry ingredients.
  2. Create a well in the center of the dry ingredients. Add the neutral oil, eggs, 2 tablespoons of lemon juice, and vanilla extract. Stir with a spatula until just combined.
  3. Gently fold in the grated zucchini until no streaks of flour remain.
  4. Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  5. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. Whisk together powdered sugar, 2 tablespoons of lemon juice, and 1/2 teaspoon of lemon zest until smooth, then drizzle over the cooled bread.