Lemon Zucchini Bread

Bread - Grate the zucchini by hand on the coarsest blade of a box grater (I see no reason to dirty a food processor fitted with the grating attachment for such a simple job, although it's an option). Then, place the zucchini in a wad or bunch of high quality paper towels that won't rip (or in a clean dish towel that you don't care if it gets stained a bit green), and squeeze well to wring out the moisture from the zucchini. It doesn't have to be bone dry, but it should be wrung out. If in doubt, grate a bit more zucchini than you think you will need rather than less. Now let the zucchini just sit in the paper towel wad or dish towel while you move on with the next steps.

To a large mixing bowl, add the bread flour, all-purpose flour, baking powder, baking soda, salt, and whisk to combine; set aside. Tip - I like using a mixture of bread and all-purpose flours for the perfect crumb texture and a softer bounce in the bread, although if you don't have bread flour, you can use solely AP flour. If you need ideas and ways to use the extra flour, read the blog post for recipe links and ideas.

To a separate medium bowl, add the sugar, lemon zest, and whisk to combine for about 1 minute to allow the oil from the lemon to infuse the sugar.

Add the oil and whisk to combine.

Add the eggs, the yolks (Tip - use the egg whites in an omelette or make the Best White Cake), and whisk to combine.

Add the lemon juice, vanilla, and whisk to combine.

Add 2 cups of zucchini (loosely measured, not packed into the measuring cup), and stir to combine.

Add the dry flour mixture to the wet ingredients, and stir to just combine; don't overmix or you will over-develop the gluten which causes a more dry and more crumbly final texture.

Turn the batter out into the prepared baking pan, and bake for about 45 minutes, or until done. Please see Baking Tips below!

Allow the baked bread to cool for about 10 minutes in the baking pan, or until it's cool enough to handle, before turning out on a wire rack to cool completely.

Glaze - After the bread has cooled completely (at least 30 minutes, possibly longer depending on climate), make the glaze by whisking together all ingredients. Tips - Sift your confectioners' sugar if it's at all lumpy. It takes left time to sift the sugar than to later on try to whisk out lumps! For a thicker glaze, don't add as much lemon juice and for a thinner glaze, add a bit more.

If desired, garnish the glazed loaf with a bit of reserved lemon zest, slice, and serve.

Storage - Extra bread will keep airtight at room temp for up to 3 days, or in the fridge for up to 5-7 days. I don't like storing quick breads in the fridge because it dries them out, so I don't recommend it unless you know for sure you won't consume it in the first 3 days or so. Unglazed bread will keep airitght in the freezer for up to 4 months. Wrap completely cooled bread tightly in foil and place in an extra large ziptop plastic bag intended for freezer storage.