Lemon Zucchini Bread


1 1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 cup white sugar

1/2 cup packed brown sugar

zest from 1 lemon

2 eggs

1/2 cup Meyer Lemon Olive Oil

1/2 Tbsp fresh lemon juice

1 tsp vanilla extract

1 cup grated zucchini 

      Lemon Glaze

1 cup powdered sugar

1 1/2 tablespoons fresh lemon juice


Preheat oven to 325 degrees.  Grease and flour 8x 4 loaf pan.  Combine dry ingredients in a bowl and set aside.  Combine sugars and lemon zest in a bowl.  Add eggs, olive oil, juice and vanilla and stir until smooth.  Stir in dry ingredients until combined.  Stir in zucchini and pour batter into prepared pan.  Bake 60-65 minutes.  Cool for 15 mins. before removing from pan to cool completely.  Drizzle glaze over.  Slice and serve.