• To begin, preheat your oven to 325 degrees.
• Grease and flour a standard 8x5" loaf pan. You can also coat it with my handy baking spray replacement. (See the link in the blog post) Set it aside for now.
• Combine the flour, salt, baking soda, and baking powder in a small bowl. Give those a stir and set it aside.
• Put the sugar in a mixing bowl.
• Using your microplaner or other utensil, zest the lemon into the mixing bowl. You'll zest the whole lemon.
• Juice your lemon and add 2 teaspoons of the juice to the mixing bowl. Reserve the remaining juice for later.
• Add the apple sauce, extra virgin olive oil, vanilla extract, and eggs to the mixing bowl. Whisk until smooth.
• Add in your dry ingredients and whisk smooth.
• Stir in the shredded zucchini.
• Spread the batter into your loaf pan.
• Bake for 1 hour, or until the loaf tests done when tested with a wooden pick.
• Place the pan on a cooling rack and let the loaf cool for 5 minutes in the pan.
• Remove the loaf to the cooling rack and cool completely.

For the Glaze

• Combine the powdered sugar, lemon juice, vanilla extract, and milk. Whisk smooth.
• Drizzle over the lemon zucchini bread.
• Enjoy!