Around here we call it the kiosk cake

Lemon Zucchini Bread with Lemon Glaze

Tips:  If you are using fresh zucchini, remove the seeds before grating and let the shredded zucchini drain for a while to remove some liquid.  Before adding to the batter, give the zucchini a squeeze to remove extra liquid.  If you are using frozen zucchini, thaw and then do as above and let it drain before use and give it a good squeeze before adding it to the batter.   You can peel your zucchini if you want.  I normally do not as I like the rustic appearance of the small bits of green in the bread.

Preheat the oven to 350 degrees  F (170 degrees C).  Grease two loaf pans.

With a electric mixer or whisk, beat the eggs until well beaten.   Add in the oil and sugar and whisk together until well blended.  Add the drained and squeezed grated zucchini, vanilla extract and lemon juice and mix until just blended.  

Stir the dry ingredients together in a separate bowl.  Add the dry ingredients to the wet ingredients and mix until just moistened.  Don't over mix.  

Divide the batter between your two loaf pans.  Back for approximately 45-60 minutes or until a testing stick comes out clean.  Start testing for doneness as early as 40 minutes.  

Let the cakes cool for about 45 minutes in the pan and then remove to finish cooling on a wire rack.  Wait until the cakes are cool before drizzling the glaze over the tops.  

Mix the glaze ingredients together until well combined.   Drizzle over the cakes once they are completely cool.  

Note:  The cake is very good even without the glaze so if you want to reduce the sweetness you can skip the glaze.

Enjoy.