Glazed Lemon Zucchini Bread

Glazed Lemon Zucchini Bread - Holley T.

For the Bread
Nonstick cooking spray
1 1/2 cups sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup margarine
1 cup sugar
Grated peel of 1 large lemon
2/3 cup shredded zucchini
2 eggs
1/2 cup milk
1/2 cup finely chopped pecans


For Lemon Glaze
1/3 cup sugar
Juice of 1 large lemon

Preheat the oven to 350 degrees. Coat a 3x9-inch loaf pan with cooking spray.

For the bread, sift the flour, baking powder and salt into a medium bowl. Beat the margarine, sugar and lemon peel in another medium bowl until well blended. Mix in the zucchini. Add the eggs, one at a time, beating well after each addition. Mix in the flour mixture, alternating with the milk and ending with the flour. Fold in the pecans.

Spoon into the loaf pan. Bake for 45 to 50 minutes or until the bread pulls away from the sides of the pan and the top springs back when lightly touched. Place the loaf pan on a wire rack. Pierce the top of the warm bread, using a wooden pick.

For the glaze, combine the sugar and lemon juice in a small bowl. Pour evenly over the warm loaf. Let cool to room temperature. Loosen around the edges with a spatula. Turn out.