Addictive Zucchini Lemon Loaf | Meatland

3 cups (750 ml) plain flour
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) bicarbonate of soda
1 1/3 cup (330 ml) sugar
Zest of 2 lemons
3 eggs
1 cup (250 ml) olive oil
1 tablespoon (15 ml) lemon juice
1 ½ teaspoons (7 ml) vanilla
2 cups (500 ml) grated zucchini

1 cup (250 ml) powdered sugar
2 tablespoons (30 ml) lemon juice

* You can make less glaze if you would only like a drizzle over loaf. Note that the inclusion of both baking powder and bicarbonate soda is not a typing error. Follow measurements for best results.

1: Preheat oven to 150 C and set aside 2 foil loaf pans as this makes two loaves.
2: Whisk flour, baking powder, bicarbonate of soda and salt together in a large bowl, and rub sugar and lemon zest together in a separate bowl.
3: Whisk the lemon sugar, eggs, olive oil, lemon juice and vanilla together till smooth then stir into the dry ingredients till just combined to make a thick batter.
4: Stir in the zucchini and pour the batter into the prepared tins.
5: Bake for 50 to 60 minutes or until a tester come out clean then allow to cool completely before glazing with lemon glaze made by mixing powdered sugar and juice together till smooth. Second loaf may be frozen but you won’t want to!