Ginger Zucchini Bread with Lemon Glaze

1. Preheat oven to 350 F. Spray a standard size loaf pan with non-stick spray and set aside.
2. In a medium size bowl, blend flour, salt, baking soda, baking powder and ground ginger with a wire whisk. Set aside.
3. Mix sugars, fresh ginger, eggs, oil, butter and vanilla on medium speed in the bowl of a standing mixer fitted with the wire whisk until well blended. (Or you can mix by hand with a wire whisk.)
4. Add dry ingredients to the wet ingredients and mix with the paddle attachment on low speed, just until blended. (Or stir with a wooden spoon.) Stir in the zucchini.
5. Pour batter into the prepared loaf pan and bake for 65 minutes, until a toothpick inserted into the center of the loaf comes out mostly clean, with just a crumb or two sticking to it.
6. Remove the bread from the oven and set pan on a wire rack. Let bread cool in the pan for about 5 minutes and then gently turn it out of the pan to cool on the wire rack.
7. In a medium-sized bowl using a wire whisk, blend all the glaze ingredients until well blended. Drizzle glaze over the loaf while still warm.