Name: Lemon Zucchini Bread
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups finely shredded zucchini, with the green skin on; 3 cups all-purpose flour; 1 tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; 2 cups of sugar; 1 cup cooking oil; 3 jumbo or large eggs; 2 Tbsp. lemon juice, freshly-squeezed; 2 Tbsp. lemon zest; 1-1/2 tsp. vanilla extract; 1/4 cup coconut flakes; 1/4 cups drained crushed pineapple, drained; 2 cups powdered sugar; 3 Tbsp. freshly squeezed lemon juice; 1/2 tsp. lemon zest; 1/2 cup heavy cream and until blended to desired consistency

Ingredients

Units Scale

2 cups finely shredded zucchini, with the green skin on
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups of sugar
1 cup cooking oil
3 jumbo or large eggs
2 Tbsp. lemon juice, freshly-squeezed
2 Tbsp. lemon zest
1–1/2 tsp. vanilla extract
1/4 cup coconut flakes
1/4 cups drained crushed pineapple, drained

For the Lemon Glaze

2 cups powdered sugar
3 Tbsp. freshly squeezed lemon juice
1/2 tsp. lemon zest
1/2 cup heavy cream and until blended to desired consistency

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Instructions

In a medium mixing bowl combine the flour, baking soda, baking powder, and salt; set aside.
In large medium mixing bowl combine the sugar, zucchini, cooking oil, eggs, pineapple, coconut, lemon juice, lemon zest, and vanilla.
Pour batter into greased bread loaf baking pans. NOTE: this recipe will perfectly fill one regular bread-sized baking pan and one small baking pan.
Pake in a pre-heated oven at 350 F degrees for 50 – 55 minutes. NOTE: Take the small baking pan out at around 35 minutes (keep an eye on it so it doesn’t overbake or burn) and leave the large baking pan of lemon zucchini bread in the oven for the remainder of time. Again, keep an eye on the bread. If the top begins to get too dark, place a piece of aluminum foil on top; just lay it; you don’t have to press down or wrap it on, simply place it on top.
Cool bread in the pans on a wire rack for 15 minutes, then remove from the pan and cool completely.
Combine the ingredients for the icing/glaze. Add cream slowly until everything is well blended and at the consistency that you prefer. If you add too much cream, then add more powdered sugar. You want this to be a thick type of runny, fluid consistency. Not totally runny such as milk or water, but not thick like sour cream either. Once the bread is completely cool, drizzle the glaze over the bread.
ENJOY!

Notes

This recipe makes one bread loaf size and one small bread loaf size!

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Nutrition

Calories: 250
Sugar: 26
Sodium: 152
Fat: 9
Carbohydrates: 39
Protein: 2
Cholesterol: 20