Lemon zucchini loaf with lemon drizzle

1/2 cup shortening or butter
3/4 cup sugar
2 eggs

1 1/2 cup flour

1 1/2 tsp baking powder
1/2 tsp salt
1/4-1/2 cup milk
Zest 1 lemon
Juice 1/2 lemon
1/2 grated zucchini finely grated

Add zest and juice of lemon to zucchini

Cream together butter and sugar
Add eggs
Add salt,baking powder
Mix well add flour
Add zucchini and add milk slowly.
Batter should be light, fluffy. You may not need all the milk depending on how moist the Zucchini is.

Add to loaf pan or cupcake tons
Loaf @350 for 55-60 mins
Cupcake @ 350 for 20-24 mins

Drizzle 1/2 cup icing sugar juice from 1 lemon. Put in a sauce pan bring to a boil and stir until it turns to a syrup.

Drizzle in loaf or muffins as soon as they come out if the oven