Ingredients
- 2 cup all purpose flour
- 3 pc large eggs
- 1/2 cup unsalted butter
- 1 cup shredded zucchini
- 1 cup dried cranberries
- 1 cup sugar of choice (I use coconut)
- 1/2 cup milk of choice (I use cashew)
- 1/3 cup lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp fresh lemon zest
- 1/3 cup powdered sugar
- 3 Tbsp lemon juice
Instructions
- Preheat oven to 350F.
- Stir together: flour, baking soda, baking powder, salt and lemon zest. When well combined add shredded zucchini. Add half of the cranberries.
- In separate bowl cream butter and sugar. Add in eggs, one at a time, until creamy! Add lemon juice.
- Slowly add milk and flour mixture alternating between the two. If using mixer only mix on low.Do not over mix.
- Pour the batter into a prepared loaf pan. Add left over cranberries to the top and press in!
- Bake 50-60 mins until golden brown and toothpick comes out clean.
- Let stand 5 minutes in pan, then remove and transfer to wire wrack. Spoon powdered sugarlemon mixture over warm loaf. It will seep in and make a slightly sticky crust on top!
- For more variety sub all lemon juice and lemon zest for grapefruit juice or zest.
- Serve and enjoy!
