Zucchini Lemon Bread (Whole Grain, Dairy Free, Lower Sugar)

Step 1

Heat oven to 350 degrees; butter and flour two 8.5 x 4.5 inch loaf pans (see note for options).

Step 2

In a medium bowl mix together the dry ingredients: flour, baking powder, soda, salt, and zest.

Step 3

In a large mixing bowl beat the eggs and sugar for about 2 minutes, then add the oil, lemon juice and zucchini and mix well.

Step 4

Mix the dry ingredients into the egg mixture and stir just until all the flour is incorporated. Do not over mix.

Step 5

Immediately pour the batter into the prepared pans, dividing evenly.

Step 6

Bake for 35 to 40 minutes for loaf pans (18-22 minutes if using an 8-loaf pan) or until a toothpick inserted in the center comes out clean.

Step 7

Cool 10 minutes in pans before turning out onto a cooling rack set over a baking sheet or waxed paper (to catch glaze drips).

Step 8

Whisk 2 tablespoons of lemon juice with a cup of powdered sugar (or as much needed to get a light glaze) until smooth.

Step 9

Drizzle over the warm loaves, spreading as needed to drip down sides.

Step 10

Serve warm or let cool completely before storing in airtight containers 1-2 days at room temperature or freezing for up to six months.