Lemon Zucchini Bread with Lemon Glaze | epicuricloud (Tina Verrelli)

Ingredients

• 3 cups shredded zucchini
• 1 2/3 cup sugar
• 2/3 cup oil (I use canola or safflower)
• 2 teaspoons vanilla
• 4 large eggs
• 2 tablespoons freshly squeezed lemon juice
• zest of 1 lemon (about 2 generous teaspoons)
• 1/2 - 1 teaspoon lemon extract - optional (for extra lemon flavor)
• 3 cups (390 grams) all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups powdered sugar
• 2-4 tablespoons lemon juice
• 1 teaspoon lemon zest