Preparation Steps

• Preheat oven to 350°F and spray a 9x5-inch loaf pan with cooking spray or line with parchment paper.
• Grate zucchini by hand on the coarsest grater blade, then squeeze out excess moisture using paper towels.
• In a large bowl, whisk together bread flour, all-purpose flour, baking powder, baking soda, and salt.
• In a separate bowl, whisk sugar and lemon zest for about 1 minute to infuse flavors.
• Add oil to the sugar and lemon zest mixture and whisk to combine.
• Whisk in eggs and egg yolks until fully combined.
• Add lemon juice and vanilla extract, whisk to combine.
• Fold in the grated zucchini gently until evenly distributed.
• Add the dry flour mixture to the wet ingredients and stir just until combined; do not overmix.
• Pour batter into prepared pan and bake for about 45 minutes or until a toothpick inserted comes out clean.
• Cool bread in pan for 10 minutes, then transfer to wire rack to cool completely.
• For glaze, whisk confectioners' sugar with lemon juice until smooth. Adjust consistency by adding more juice or sugar as needed.
• Once bread is fully cooled, drizzle glaze over top and garnish with reserved lemon zest.
• Store leftover bread airtight at room temperature for up to 3 days or refrigerate up to 5-7 days. Freezes well when wrapped tightly.