Lemony Apple Zucchini Loaf

This was supposed to be a zucchini loaf, but when I went out to the garden for a zucchini all I found was one little tiny one. So I decided to add apple to make up the difference that I was missing. Because apple is sweeter than zucchini I cut the original amount of sugar back, which is a good thing right?

It's super moist too!

1/2 cup zucchini, shredded with peel
1/2 cup apple, shredded with peel
2 eggs
1  1/4 cups sugar
1/2 cup vegetable oil
1/2 cup milk
2 tbsps lemon juice
1/8 tsp lemon zest
2 cups cake flour
2 tsps baking powder
1/2 tsp salt

Glaze:
1 cup icing sugar
1 tbsp lemon juice
1 tbsp milk
1/8 tsp zest

Shred both the apple and zucchini and set aside.

Mix flour, salt and baking powder together and set aside.

In a large bowl beat the eggs. Next add oil and sugar. 
Add the lemon juice to the milk, then add to the bowl along with the zest. Fold in the apple and zucchini.

Add the dry ingredients in 2 or 3 increments to the wet until well combined.

Pour batter into a greased and floured 9 X 5 loaf pan and bake at 350F for 45 - 50 minutes.

Cool 10 minutes before removing from pan.

Combine the glaze ingredients and pour over loaf while it is still warm. (Not too warm as it'll run right off).

Enjoy for breakfast, brunch, snack, dessert or really anytime.