Lemon Zucchini Bread

This somewhat savory bread works just fine on its own without the icing.  If you're looking for a sweet touch, definitely don't sleep on the lemon icing.  A thin layer is plenty to give it that sugary sweetness.

Lemon Zucchini Bread

Ingredients
Bread
2 cups flour
2 teaspoons baking powder
Generous pinch of salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup plain non-fat Greek yogurt
Juice from 1 lemon
Zest from 1 lemon
1 cup grated zucchini (~1 medium zucchini)

Icing (optional)
1 cup powdered sugar
Juice from 1 lemon

Directions
1. Preheat oven to 350 degrees.  Grease a 10" loaf pan and line with parchment paper
2. Combine the flour, baking powder, and salt in a large bowl
3. In a separate bowl, beat the eggs with the oil, sugar, yogurt, juice, and zest.  Fold in the zucchini
4. Add the dry ingredients to the wet and stir until just combined
5. Pour batter into loaf pan and bake for 45-50 minutes until tester inserted into middle of bread comes out clean
6. Cool in pan for 10 minutes.  Remove to rack to cool completely
7. Make the icing by mixing together the powdered sugar and lemon juice
8. When the bread has cooled completely, spread the icing on top of the loaf