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Export 10 ingredients for grocery delivery
Preheat oven to 350°F. Grease 2 bread pans.
Measure and mix dry ingredients.
Grate lemon zest.
Break eggs into bowl.
Drain frozen zucchini, squeeze out excess liquid. No need to drain fresh zucchini.
Beat eggs with oil to incorporate.
Add sugar. Beat until light and fluffy.
Add lemon juice and vanilla.
Next mix in lemon zest and zucchini.
Add in flour in 3 additions, Just mixing to moisten.
Fill bread pans 2/3 full. Bake 45 minutes to 1 hour, until golden and knife inserted in center comes out clean.
Cool in pans for about 15 minutes. Then loosen bread from edges of pan with knife,and continue to cool on wire rack.
Mix powdered sugar and lemon juice until smooth with no remaining lumps. Glaze breads once they have fully cooled.
Can be frozen for a few months. Wrap in plastic wrap and then in freezer paper.