A great way to use up the never ending zucchini squash growing from your gardens

This recipe has a hint of lemon zest in the batter and a lemon glaze to finish it off!

Preheat to 350.

Combine in large bowl:

2 1/3 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg

In another bowl combine:

1 cup shredded zucchini
1/2 cup 1% milk
1/4 canola oil
2 tablespoons grated lemon rind
1 large egg

Glaze:

3/4 cup powered sugar
1 T fresh lemon juice

Make a well in center of mixture of dry mixture.  Add wet mixture to dry mixture.  Stir just until moist.

Spoon into greased 8 x 4 inch loaf pan and bake for 50 minutes, or until toothpick comes clean.

Cool 10 minutes in pan.  Drizzle with glaze!  Yeild: 14 servings.  CALORIES 192, FAT 4.7, PROTEIN 3, CARBS 34.9