Lemon Zucchini Bread

Instructions

1. Prepare your workspace
   Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
3. Combine wet ingredients
   In a large bowl, beat the eggs, oil, and sugar until light and fluffy, about 2 minutes. Stir in the Greek yogurt, lemon juice, and lemon zest until smooth and well incorporated.
4. Combine wet and dry mixtures
   Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix. Fold in the grated zucchini until evenly distributed throughout the batter.
5. Bake the bread
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with aluminum foil.
6. Cool and prepare glaze
   Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. While the bread is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Add more lemon juice or powdered sugar as needed to reach desired consistency.
7. Glaze and serve
   Once the bread is completely cooled, drizzle the lemon glaze over the top, allowing it to run down the sides. Let the glaze set for about 15 minutes before slicing and serving.