Zucchini Lemon Bread

2 cups oil
6 eggs
4 cups sugar
4 cups zucchini (grated with no peels)
1 teaspoon vanilla
1 teaspoon lemon extract
6 cups flour
1/2 teaspoon baking powder
2 teaspoons salt
2 teaspoons baking soda
2 lemons

Put 2 whole lemons (cut off ends and take seeds out but leave skin on) in food processor. Add enough Zucchini to make 4 cups. Beat in eggs, oil, vanilla and lemon extract. Mix well. Add dry ingredients. Grease and flour 5 big loaf pans.

Bake for 60 minutes at 350 degrees. When loaves are cool, drizzle with glaze.

Glaze: Mix 1 cup powdered sugar with enough lemon juice to dissolve sugar. Then add about 1 teaspoon of melted butter. Drizzle over cooled loaves.

AUTHOR: Patti Barrett