Zucchini & Lemon Bread

This was the recipe I made for Larry and Kylie on The Morning Show.

Its the one where I described it as "tart and moist" on national TV!

I absolutely LOVE this recipe.

2 Cups Plain Flour

1 1/4 Tsp Baking Powder

1/2 Tsp Salt

1 1/2 Cup Caster Sugar

6 Tbsp Extra Virgin Olive Oil

2 Eggs, Room Temp

1/2 Cup Milk

2 Tbsp Fresh Lemon Juice

1 Tsp Vanilla Extract

I Large Zucchini, Grated

2 Tbsp Lemon Zest

Lemon Glaze:

1 Cup Icing Sugar

2 Tblsp fresh Lemon Juice

Preheat oven to 180.C

Spray a loaf pan with baking spray and line with baking paper. Set aside.

Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.

In a large bowl, combine the sugar and olive oil. Whisk to combine.

Add eggs and milk and whisk together.

Add lemon juice and vanilla extract and stir to combine.

Add flour mixture and stir just until incorporated.

With your hands, squeeze handfuls of the zucchini to remove excess water. Or alternatively place in a clean, dry tea towel and squeeze.

Fold in grated zucchini and lemon zest to flour mixture.

Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted skewer comes out clean. The top of the cake should look dry.

Place the loaf on a cooling rack and cool for 15 minutes. Use the baking paper to carefully lift the cake from the pan. Let cool completely on rack.

For the icing, in a small bowl, combine icing sugar and lemon juice. Whisk until smooth.

Drizzle the glaze over the cake.