LEMON ZUCCHINI BREAD

1 ½ cups shredded zucchini

¾ cup white sugar

1 egg

½ cup vegetable oil

1 ½ cups all purpose flour

½ tsp salt

½ tsp baking soda

¼ tsp baking powder

1 tsp cinnamon

2 tsp lemon zest (sub 2 tsp lemon extract or 4 TBL lemon juice)

OPTIONAL GLAZE

1 cups powdered sugar

Lemon juice added 1 tsp at a time to get desired consistency

Preheat oven to 325 degrees.  Grease an 8”x4” loaf pan.  In a bowl beat together the zucchini, sugar, egg and oil.

In a separate bowl, sift together the flour, salt, baking soda and baking powder.  Stir in the cinnamon and lemon zest.

Stir flour mix into the zucchini mix until just blended.  Pour the batter into the prepared pan.  Bake 45-50 minutes until knife in center comes out clean.

 

Cool 10 minutes before turning out of pan.  Glaze if desired