Glazed Lemon Zucchini Sweet Bread

I'm so excited to share this recipe with you guys! One more way to use up some of your last zucchini and I think I've saved the best for last. This bread is incredible! The lemon flavor is out of this world and it's so dang moist thanks to the zucchini.

I debated adding the lemon glaze, which would have been a mistake because it really makes all the difference. This bread is basically cake, but we can pretend it's not and eat it all day long. I also love that it calls for olive oil, which honestly gives it such a unique flavor.

Do your family a favor and make this bread right away! And if you only have one loaf pan, the recipe is so easy to half. You're welcome! ;)

Glazed Lemon Zucchini Bread

Adapted from Two Peas and Their Pod

3 cups flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

2 cups granulated sugar

zest of 2 large lemons

3 large eggs

1 cup light-tasting olive oil

1 Tbsp. fresh lemon juice

1 1/2 tsp. vanilla extract

2 cups grated zucchini

Lemon Glaze

2 cups powdered sugar

3 Tbsp. fresh lemon juice

1. Preheat oven to 325 degrees F. Grease two 8x4-inch loaf pans with cooking spray and line with a half sheet of parchment paper for easy removal. (The overhanging parchment paper will act as handles.) Set aside.

2. In a large bowl, whisk together the flour, salt, baking powder and baking soda. Set aside.

3. In a large bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.

4. Add the eggs, olive oil, lemon juice, vanilla to the lemon sugar mixture and stir until smooth. 5. Add in the dry ingredients and stir until just combined. The batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.

6. Bake for 60-65 minutes, or until inserted toothpick comes out clean.

7. Place the loaf pans on a cooling rack and let cool for 10 minutes. Carefully remove the loaves from the pans. Let cool completely on rack.

8. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Place loaves on parchment paper and drizzle the glaze evenly on top. Slice and serve.