3 to 4teaspoonslemon zestor zest from 1 large lemon
3/4cupsunflower oilrefined coconut oil (melted) or light olive oil
Heat oven to 350 degrees; butter and flour two 8.5 x 4.5 inch loaf pans (see note for options).
In a medium bowl mix together the dry ingredients: flour, baking powder, soda, salt, and zest.
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.
Mix the dry ingredients into the egg mixture and stir just until all the flour is incorporated. Do not over mix.
Immediately pour the batter into the prepared pans, dividing evenly.
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.
Cool 10 minutes in pans before turning out onto a cooling rack set over a baking sheet or waxed paper (to catch glaze drips).
Whisk 2 tablespoons of lemon juice with a cup of powdered sugar (or as much needed to get a light glaze) until smooth.
Drizzle over the warm loaves, spreading as needed to drip down sides.
Serve warm or let cool completely before storing in airtight containers 1-2 days at room temperature or freezing for up to six months.
*I've been using just 3/4 cup of cane sugar (less than 1/2 cup in each loaf) and don't mind the difference. Try it both ways and see which you prefer!Pan Options: In the photos you'll see this recipe made one loaf pan with the rest of the batter going into a mini loaf pan with eight 4" x 2 1/2" wells. You can also make this into 24 muffins (or one loaf and 12 muffins). Bake muffins just 15-18 minutes.