Zucchini Bread with Banana and Lemon

Preheat oven to 325ºF. Spray an an 8 x 4-inch loaf pan with nonstick cooking spray.

In a large bowl, combine sugar, lemon zest, egg, vegetable oil and vanilla and whisk to combine. Stir in zucchini and mashed banana.

In a separate bowl, whisk together flour, salt, baking soda, baking powder and cinnamon. Stir flour mixture into zucchini mixture until just combined.

Pour batter into the prepared pan. Bake for 50–55 minutes, or until a toothpick inserted in the center of the bread comes out clean.Remove pan to wire rack and cool in pan for about 10 minutes before turning out onto the wire rack to cool completely.

Once bread is cooled, prepare the glaze by whisking together the icing sugar, lemon juice and vanilla in a small bowl. Drizzle the glaze over the bread.

Slice bread and enjoy. Bread will store wrapped tightly in plastic wrap in the refrigerator for up to 3 days.

Recipe adapted from My Baking Addiction’s Lemon Zucchini Bread.