Rich Zucchini Bread with Lemon Icing
Marybelle

3 eggs
2 1/2 c. sugar
1 tsp. salt
1/4 tsp. baking powder
3 c. flour
2 c. unpeeled grated raw zucchini
1 c. cooking oil
3 tsp. vanilla
1 tsp. soda
1 tsp. cinnamon
1 c. nuts

Combine eggs, oil, sugar, vanilla and beat thoroughly. Add dry ingredients and blend. Stir in Zucchini and nuts. Pour into greased and floured loaf pans and bake at 325 degrees for 60 – 70 minutes.

Lemon Icing

1 tsp. melted butter
1 tsp. milk
1 tsp. lemon juice
1 c. powdered sugar.

Mix together and drizzle on to cooled zucchini bread.