Lemon Zucchini Bread

Lemon Zucchini Bread FOR THE BREAD: 4 cups all-purpose flour 1 1/2 cups granulated sugar 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 cups shredded zucchini 2/3 cup unsalted butter, melted 2 lemons, zested 1/2 cup lemon juice (about 2 largelemons) 4 large eggs FOR THE GLAZE: 1 cup powdered sugar juice from 1 lemon Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside. In a large bowl, mix all ingredients for bread, stirring to completely combined. Pour into greased pans and bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely. For glaze, whisk together powdered sugar with lemon juice until smooth. Drizzle over bread. I enjoyed this bread cold out of the refrigerator