Lemon Cranberry Zucchini Bread

Name: Lemon Cranberry Zucchini Bread
Prep time: 10 min
Cook time: 50 min
Yield: 1
Ingredients: 2 cups unbleached all-purpose flour; 2 teaspoon baking powder; 1/2 tsp salt; 2 eggs; 1/2 cup coconut oil (melted or at least soft); 2/3 cup sugar; 1/2 cup milk; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1 cup grated zucchini (this is one medium to small zucchini); 1 cup fresh or frozen cranberries (I stock up on a few bags in December and freeze them for use later in year); GLAZE; 1/2 cup powdered sugar; 1 Tablespoon fresh lemon juice (leftover from the lemon you used from the bread)

Lemon Cranberry Zucchini Bread was pinched from <a href="http://www.dailyrebecca.com/2014/09/lemon-cranberry-zucchini-bread/" target="_blank">www.dailyrebecca.com.</a>

INGREDIENTS

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2 cups unbleached all-purpose flour

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2 teaspoon baking powder

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1/2 tsp salt

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2 eggs

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1/2 cup coconut oil (melted or at least soft)

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2/3 cup sugar

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1/2 cup milk

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1/4 cup fresh lemon juice

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Zest of 1 lemon

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1 cup grated zucchini (this is one medium to small zucchini)

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1 cup fresh or frozen cranberries (I stock up on a few bags in December and freeze them for use later in year)

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GLAZE

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1/2 cup powdered sugar

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1 Tablespoon fresh lemon juice (leftover from the lemon you used from the bread)

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