Zucchini Streusel Bread with Lemon Glaze

Instructions

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1. - Preheat oven to 325F. Prepare 9 in. x 5 in. loaf pan with vegetable pan spray.
2. - For topping, in small bowl, combine dark brown sugar, flour, cold butter and cinnamon. Using pastry blender, cut in butter until well-blended. Squeeze mixture together to form large crumbs. Cover and refrigerate until needed.
3. - For bread, in large bowl, combine flour, sugars, baking powder, cinnamon and salt. Wrap zucchini in paper towel or clean dish towel and squeeze out any excess liquid. In medium bowl, combine zucchini, eggs, oil and vanilla. Add zucchini mixture to flour; stir just until combined. Pour batter into prepared pan. Sprinkle with streusel topping.
4. - Bake 75-80 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on cooling grid. Loosen sides with spatula if needed; turn out onto cooling grid. Let cool completely.
5. - For icing, in small bowl, whisk together confectioners sugar, lemon juice and lemon zest until smooth. Drizzle over loaf just before serving.