Lemon Zucchini Bread Ingredients For the Bread: 2 grated zucchinis 2 cups flour ½ tsp seat salt 1.5 tsp NON ALUM (BOB'S RED MILL) baking powder ¼ LIV Extra Virgin Olive Oil 3 large eggs Zest from 2 lemonsM (ZEST, is the rind of lemon grated) 1 cup granulated sugar For the glaze: ¼ cup granulated sugar (or; use organic cane sugar) Juice of 2 lemons Steps Preheat the oven to 350 fahrenheit. Grease a 9x5 pan and line with parchment paper Using paper towel, squeeze out the excess water from the zucchini In a large bowl, combine the flour, salt, baking powder, and granulated sugar. Whisk together the eggs and LIV Extra Virgin Olive Oil. Combine the egg mixture with the lemon zest and the zucchini . Add the wet ingredients to the dry ingredients and mix well. Add the mixture to the pan. Bake for 45 minutes. While the cake is baking, add the ingredients for the glaze to a saucepan. Heat over medium heat until the sugar is dissolved. Remove from heat. Once the cake has baked, add the glaze on top. Allow to sit in the pan for 15 minutes. Remove from the pan and allow to cool completely on a cooling rack. Slice the cake before serving
