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Lemon Zucchini Bread




Source of Recipe


Emma K.


List of Ingredients




Bread:
2 1/3 cups flour
½ cup sugar
¼ cup Splenda
2 tsp. baking powder
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
¼ tsp. freshly ground nutmeg
1 cup finely shredded zucchini
½ less 1 Tbs. cup skim milk
1 Tbs. fresh lemon juice
¼ cup canola oil
2 Tbs. grated lemon rind
1 large egg

Glaze:
½ cup powdered sugar
1 Tbs. fresh lemon juice


Recipe



Preheat oven to 350 degrees.
Combine flour and next 6 ingredients in a large bowl. Make a well in center of the mixture. Combine the zucchini, milk, lemon juice, oil, rind, and egg in a bowl; add to the flour mixture. Stir just until moist.
Spoon batter into an 8x4” loaf pan coated with nonstick cooking spray. Bake 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.
Glaze: Combine powdered sugar and lemon juice; whisk until combined. Drizzle over loaf.