Zucchini Lemon Cake

Lemon & Zucchini really are the stars in this dish. Perfect for breakfast, brunch or as an evening treat. I promise you won't get enough of this light and refreshing loaf!

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Ingredients

For The Cake

• 4 Cups All-Purpose Flour

• 4 Eggs

• 1 1/2 Cups Granulated Sugar

• 2 tsp Baking Powder

• 1 tsp Baking Soda

• 1 tsp Salt

• 2 Zucchini ; shredded

• 2/3 Cup Unsalted Butter ; melted

• 2 Lemons ; zested

• Juice Of 2 Large Lemons

For The Glaze

• 1 Cup Powdered Sugar

• Juice Of 1 Large Lemon

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Directions

• Preheat oven to 350 degrees. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray or spray large bundt pan. Set aside.

• In a large bowl, mix all ingredients for bread, stirring to completely combined.

• Pour into greased pan(s) and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.

• For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread.

• Place cake in fridge and let the glaze set then enjoy!