Lemon-Glazed Zucchini Quick Bread - cooking recipe

Ingredients

2 1/3 cups all-purpose flour (can sub. 1 cup whole wheat flour)
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely shredded zucchini
1/2 cup 1% low-fat milk
1/4 cup canola oil
2 tablespoons grated lemon rind
1 large egg
cooking spray
1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

Preparation

Preheat oven to 350 degrees.
Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture.
Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time).
Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack.
Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.