Lemon Zucchini and Berry Bread

Ingredients:

• 1 1/4 Cup Sugar
• 6 Tbsp Extra Virgin Olive Oil
• 2 Eggs
• 1/3 Cup milk
• 2 Tbsp Lemon Juice
• 1 tsp Vanilla or almond extract
• 2 Cups Whole Wheat White Flour (or AP Flour)
• 1 1/4 tsp Baking Powder
• 1/2 tsp salt
• 1 1/2 Cup Drained and Squeezed Zucchini
• 1/2 tsp Lemon Oil
• 1 Cup Berries of Choice (We use Blueberries or Honeyberries!)
• Glaze Ingredients:
• 1 Cup Powdered Sugar
• 1-2 Tbsp Lemon Juice
• 1/2 Cup Shredded Coconut

Instructions:

1. Preheat oven to 350 degrees.

2. Spray loaf pan with baking spray and line with parchment paper.

3. Combine flour, baking powder, and salt in a medium bowl and whisk together.

4. In a second, large bowl, combine sugar and olive oil. Whisk to combine.

5. Add eggs and milk to sugar and olive oil bowl, and whisk to combine.

6. Add lemon juice, lemon oil, and your vanilla or almond extract to the same bowl. Combine.

7. Using a rubber scrapper, fold in the flour mixture until just combined.

8. Continue by folding in zucchini and berries.

9. Pour batter into the prepared loaf pan and bake for 60-80 minutes. Or until an inserted toothpick comes out with moist crumbs.

10. Using the parchment paper remove the load from the pan and place the loaf on a cooling rack and cool for 15 minutes.

11. While your loaf is cooling, make your glaze. In a small bowl combine powdered sugar and lemon juice and whisk until smooth.

12. Fold shredded coconut into your glaze.

13. Once your loaf is cool, drizzle the glaze over it, slice, and serve.