Ingredients
Scale
- 1/2 cup walnut pieces (optional)
- 1 1/2 cups sugar
- 2 1/4 cup flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 cup olive oil
- 2 eggs
- 2 cups grated, unpeeled zucchini
- 1 tsp vanilla
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup granulated sugar
- 3/4 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees and grease and flour a bread pan. Set aside.
- Place walnuts in a single layer in a small frying pan. Over medium heat, toast them until golden brown and aromatic, about 10 minutes. Cool the walnuts completely and set aside.
- In a large bowl sift together sugar, flour, salt, baking soda, baking powder and cinnamon. Set aside.
- In a medium bowl, beat olive oil, eggs, zucchini and vanilla for about 3 minutes, until light and fully incorporated.
- Add wet mixture and walnuts to dry mixture and stir until fully combined. It will have a (relatively) thick consistency. Not as loose as traditional cake batter.
- Pour batter into pan.
- Bake for 1 1/4 hrs. or until toothpick comes out with very little crumb attached.
- In the meantime prepare the lemon drizzle.
- In a medium bowl, whisk together the lemon juice and granulated sugar, then whisk in the confectioners’ sugar until mixture is completely smooth.
- Remove bread from oven and allow to cool for 10 minutes in the pan.
- Carefully invert it onto a wire rack.
- Using a spoon, drizzle the lemon drizzle atop the bread. It will adhere to the bread and set as it cools.
- Transfer bread to a serving plate.
- Slice and serve.