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Lemon Zucchini Bread

Cathy Trochelman
  • 60 minutes
  • Serves 1

INGREDIENTS

1 1/2 cups

all purpose flour

1/2 tsp

baking soda

1/4 tsp

baking powder

1/4 tsp

salt

3/4 cup

sugar

1 cup

finely shredded (unpeeled zucchini (do not squeeze or dry shredded zucchini))

1/4 cup

cooking oil

1

egg

2 tbsp

lemon juice

2 tbsp

lemon zest

1/2 cup

powdered sugar

1 tbsp

lemon juice

1 tsp

lemon zest

*glaze can be doubled if desired