Preheat the oven to 350 degrees F. Grease a 9x5 loaf pan and line with parchment paper.
Whisk together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer, add the sugar and lemon zest. Use your fingers to run the lemon zest into the sugar. This creates a stronger lemon flavor in the bread.
Add the whisk attachment and slowly whisk in the vegetable oil, coconut milk, vanilla, eggs, and lemon juice. Mix until well combined.
Turn off the mixer and stir in the zucchini by hand.
Add the dry ingredients and hold in by hand.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and use the parchment paper to lift the bread out of the loaf pan. Place on a cooking rack to cool.
While the bread cools, make the glaze (see ingredient list below). Whisk together the powdered sugar and lemon juice. Mix until smooth.
While the bread is still slightly warm, pour the glaze over the top and allow it to drip down the sides. Top with lemon zest.
Let the bread finish cooling, then enjoy immediately or cover and store in the fridge.
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Preheat the oven to 350 degrees F. Grease a 9x5 loaf pan and line with parchment paper.
Whisk together the flour, salt, baking powder, and baking soda. Set aside.
In the bowl of a stand mixer, add the sugar and lemon zest. Use your fingers to run the lemon zest into the sugar. This creates a stronger lemon flavor in the bread.
Add the whisk attachment and slowly whisk in the vegetable oil, coconut milk, vanilla, eggs, and lemon juice. Mix until well combined.
Turn off the mixer and stir in the zucchini by hand.
Add the dry ingredients and hold in by hand.
Pour the batter into the prepared loaf pan. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and use the parchment paper to lift the bread out of the loaf pan. Place on a cooking rack to cool.
While the bread cools, make the glaze (see ingredient list below). Whisk together the powdered sugar and lemon juice. Mix until smooth.
While the bread is still slightly warm, pour the glaze over the top and allow it to drip down the sides. Top with lemon zest.
Let the bread finish cooling, then enjoy immediately or cover and store in the fridge.
Lemon Glaze
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