Lemon Almond Zucchini Bread

2 cups all-purpose flour

1 cup almond flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. sea salt

1 cup granulated sugar

Zest of 2 lemons

1 cup extra-virgin olive oil

3 large eggs

2 Tbsp. fresh-squeezed lemon juice, divided

1 tsp. almond extract

2 cups grated fresh zucchini (about 2 small zucchini)

1/2 cup powdered sugar

Sliced toasted almonds, for garnishing (optional)

1. Preheat oven to 350 degrees. Lightly grease two loaf pans, and set aside.
2. In a small bowl, combine granulated sugar and lemon zest. Gently press lemon zest into the sugar to help release the essential oils and infuse the sugar. Set aside.
3. In a large bowl, combine dry ingredients: all purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together olive oil, eggs, 1 Tbsp. lemon juice, and almond extract. Whisk in lemon zest and sugar mixture until combined.
5. Add wet ingredients to the large bowl with the dry ingredients, and stir to combine. Just before the mixture fully comes together, fold in the grated zucchini.
6. Divide the mixture evenly between the two prepared loaf pans. Bake at 350 degrees F for 55-60 minutes, until a toothpick inserted in the center comes out clean.
7. While the bread is cooling, prepare the lemon glaze. In a small bowl, mix together remaining 1 Tbsp. lemon juice with 1/2 cup powdered sugar. Set aside.
8. Once bread has fully cooled, remove from loaf pans. Drizzle lemon glaze over the top. Sprinkle with sliced toasted almonds (optional).
9. Slice and serve - and enjoy!