Lemon Cranberry Zucchini Loaf
- 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
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.
