1/2 - 1teaspoonlemon extract - optionalfor extra lemon flavor
3cups (390 grams)all-purpose flour
1/2 teaspoonbaking powder
1 1/2 cupspowdered sugar
Grease bottom only of 9 x 5 x 3 inch pan. (see note)
Preheat oven to 350 F. Arrange oven rack to lower-center position.
Mix zucchini, sugar, oil, vanilla, eggs, lemon juice and lemon zest in large bowl.
In small bowl stir together the remaining dry ingredients. Add the dry ingredients to the wet and mix until just combined.
Pour into prepared loaf pan.
Bake 1 hour and 10 minutes – 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. You can also check the temperature of the bread with an instant read thermometer. It should read between 200°F and 205°F at the center of the bread when it is done.
Cool for 10 minutes in pan, then turn out onto platter or wire rack.
Glaze - While cooling make glaze
Whisk together powdered sugar with 2 tablespoons lemon juice and zest. Add more lemon juice as needed to reach desired consistency.
Drizzle bread with glaze before completely cool.
Other Pan Options:
I have also baked from 1 - batch:
1 - 8" loaf pan (took about 1 hour bake time)
2 mini loaf pans (took about 30-35 minutes bake time)
Nutrition (approx. data estimated via online nutritional calculator.)