Glazed Lemon Zucchini Bread

LEMON ZUCCHINI BREAD

Preheat oven to 350 F. Grease and flour a 9x5" or 8x4" loaf pan.

In a medium bowl combine flour, baking powder, salt and thyme. Set aside.

In a large bowl whisk together the sugars and olive oil until fully combined and smooth.

Add eggs, vanilla extract, lemon zest and juice. Whisk until combined.

Mix in Greek yogurt. Whisk just until combined.

Add half of the flour mixture and gently fold just until combined then add remaining half and repeat.

Fold in zucchini and pour into prepared pan.

Bake for 30-35 minutes or until tooth pick inserted in the center comes out clean.

Transfer pan to a wire rack. Using a butter knife, run along edges to release from pan. Let cool in pan for 5 minutes before removing loaf from pan.

LEMON GLAZE

Combine powdered sugar, lemon juice and 1 tbsp of cream (or milk). Whisk until smooth without lumps. Add more cream if needed.

Once zucchini bread has completely cooled, glaze the top of the loaf letting it drip down the sides.