Ingredients:

For the Lemon Zucchini Bread:

• 1 cup (80 g) oat flour
• 2/3 cup (80 g) super fine white rice flour
• 1/2 cup (50 g) almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 Tablespoon fine unsweetened coconut flakes, optional
• 3/4 cup (80 g) salted butter or coconut oil, softened
• 1/2 cup pure cane sugar
• 3 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 Tablespoon lemon juice
• zest from 1 lemon (about 2 teaspoons)
• 1 to 1 + 1/4 cups zucchini, peeled, shredded, and pressed to drain excess liquid
• 2 to 3 Tablespoons slivered almonds, for topping

For the Icing:

• 1 cup icing sugar (0r powder your own by blending cane sugar)
• 1 +1/2 Tablespoons lemon juice

Directions:

1. Preheat oven to 350 degrees F (180 C). With an electric mixer, beat together butter or coconut oil and 1/2 cup sugar for 2 minutes, until the mixture becomes fluffy and pale.  Beat in eggs gradually and then mix in vanilla, lemon zest, and lemon juice until smooth.
2. In a separate bowl, whisk together flours, baking powder, baking soda, salt, and coconut (if using).  Stir dry ingredients into egg mixture until evenly combined.  Last, stir in the shredded, drained zucchini.
3. Line a standard loaf pan or two to three mini loaf pans with baking parchment.  Lightly grease the parchment before filling the pan with batter.  Bake at 350 degrees F (180 C) for about 40 minutes or until middle of loaf tests done all the way through.  Reduce baking time to 25 to 35 minutes for smaller loaves, testing for doneness.  Let loaves cool completely.
4. To make the lemon icing, whisk together icing sugar and lemon juice.  Drizzle loaf/loaves with icing and then sprinkle with slivered almonds.  Refrigerate or freeze wrapped loaves within 24 hours of baking to keep them fresh.