Lemon Zucchini Bread

Preheat the oven to 350°F. Butter a 9×5-inch loaf pan.

Place the lemon zest in a large bowl with the sugar. Use your fingers to rub the zest into the sugar until it is fragrant (this activates the flavor of the zest).

Whisk in the melted butter, oil, eggs, vanilla, baking powder, baking soda, salt, and lemon juice. Use a spatula to mix in the flour and zucchini until just combined.

Pour the batter into the loaf pan. Bake 60 to 65 minutes (insert a toothpick into the center of the loaf: if it comes out with a few clinging crumbs, it’s done!)

Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature, at least 1 hour or more.

Mix the glaze ingredients in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more liquid). Use a fork to drizzle the top of the bread with the icing. Allow the glaze to dry for 15 minutes, then slice into pieces and serve.

The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).