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Bread will store in an airtight container within the refrigerator for up to 3 days.
Yield: 1
Time: 15 minutes
Cook Time: 50 minutes
3/4 cup granulated sugar
2 tablespoons lemon zest (about 2 medium lemons)
1 large egg
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 1/2 cups shredded zucchini (packed and undrained)
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
For the Glaze
½ cup confectioners’ sugar
1 tablespoon fresh lemon juice
¼ teaspoon pure vanilla extract
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1st Keep
 barkersfood
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