Lemon Zucchini Bread

Make the Zucchini Bread
1 Preheat the oven to 350°F. Spray your loaf pan with nonstick baking spray, and line it with a parchment paper sling. (You can also flour the pan if you don’t have parchment.)
2 Grate the zucchini with a box grater, and set aside. If it looks wet, pat it dry with a kitchen towel or paper towel.
3 Whisk together the flour, salt, baking soda and baking powder in a medium mixing bowl.
4 In a separate large mixing bowl, whisk the sugar, oil, eggs, lemon zest and lemon juice together until well-combined.
5 Slowly pour the dry ingredients into the wet ingredients, stirring until just combined.
6 Fold the zucchini into the batter.
7 Pour the batter into the prepared bread pan, and transfer to the preheated oven.
8 Bake for 45-50 minutes, or until an inserted toothpick comes out clean. (You may also test it with a butter knife or another instrument.)
9 Cool the bread for 10 minutes before removing it from the loaf pan, then let it finish cooling on a wire rack.
Make the Glaze
11 In a small bowl, combine the powdered sugar and lemon juice.
12 Whisk until combined.
13 Drizzle on top of the completely cooled zucchini bread, then slice and enjoy!