A delightful summer treat. Lemon and zucchini come together to create a subtle, but sweet flavor. The lemon zest icing takes it to the next level.
Preheat your oven to 325 and prepare your bread pans. (Regular Pan: 9x5in)
Simply greasing the pans will do just fine, you can also line the pans with parchment paper.
Begin by combining and mixing your dry ingredients, adding the zucchini last.
Next you will be blending or emulsifying all of your wet ingredients. It tends to be the most convenient to combine these ingredients in the same container you will be blending them together in.
This next part tends to work best if you create a well within your dry ingredients, then carefully pour your wet ingredients into the well. Mix until all the ingredients are combined. The batter will be thick, similar to a waffle batter.
Next add the batter to your bread pans. I aim for just under 3/4 full. Place the pan or pans in the center of the oven. If you are using the mini bread pans as I suggested: check the loaves around 40 minutes and continue to check within 3 minute intervals. The bread will have slightly goldened *Remember GF flour tends to stay lighter base than a regular wheat based flour. Once you can stick a toothpick in the center and it come out clean the bread is done.
This part is the "Icing on the cake" pun intended.... Mix your powdered sugar and finely grated lemon zest together. Next, add your lemon juice in smaller increments as you work to add all of the lemon juice. If you still need more juice by the time you add the 3 Tbsp, proceed with caution. A little goes a LONG way. If needed add powdered sugar, or lemon juice until the consistency is a slow running liquid. The glaze should be thick, but still pourable.
Pour the icing on the loaves. **Make sure the loaves have had adequate time to cool, to prevent the icing from melting and running off the bread. Allow the icing to set up before serving.