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Lemon Zucchini Bread

List of Ingredients




1 1/3 cups All Purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
2 large eggs
1/4 cup vegetable oil
1 cup sugar
2 tablespoons fresh lemon juice
1 cup shredded, some juice is okay
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
2/3 cup powdered sugar



Recipe



Heat the oven to 350º. Spray a 9x5-inch loaf pan with nonstick spray.

In a large bowl, mix flours, baking powder, baking soda, salt, ginger and nutmeg; set aside. In a medium-sized bowl, beat together the eggs, oil, sugar and lemon juice until well blended. Stir in the zucchini and lemon peel. Add the zucchini mixture to the flour mixture, stirring just until moist. Pour batter into the prepared pan.

Bake for 40-50 minutes, or until a toothpick inserted near the center comes out clean. Place on a rack and immediately prepare glaze.

In a small bowl, whisk together lemon juice and powdered sugar until all lumps are gone. Pierce top of hot loaf several times with toothpick and pour lemon glaze over. Let sit in pan for 30 minutes before turning out onto rack to cool rest of the way.