Lemon Zucchini Bread

INGREDIENTS  1x2x3x

• 1 3/4 cups of all purpose flour
• 1 3.5 ounce instant lemon pudding box
• 3/4 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cups sugar
• 2 eggs
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 1 cup shredded zucchini
• zest of one lemon

For the lemon icing:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

INSTRUCTIONS 

• Preheat oven to 350 degrees. Spray 1 9×5 metal loaf pan with nonstick spray. Or add a piece of parchment paper in the pan for easy removal.
• In a large bowl, combine the flour, pudding mix, baking soda, baking powder, and salt.
• In another bowl, whisk together the sugar, eggs, milk, oil, lemon juice, and vanilla.
• Stir into the dry ingredients until just moistened.
• Fold in the zucchini, lemon zest
• Pour batter into 9×5 metal loaf pan.
• Bake for 50-55 minutes or until a toothpick comes out clean.
• Cool for 15 minutes before removing from pan to cool completely.
• In a small bowl, mix powdered sugar and lemon juice until well blended. Drizzle icing over cooled loaf. If you have icing leftover just store in a container in the refrigerator.