Lemon Coconut and Zucchini Breakfast Bread

1 1/2 cup all purpose flour
1/2 teas baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1 1/2 tsp vanilla extract
1 tsp almond extract
1 cup unpeeled zucchini (finally shredded)
1/4 cup virgin olive oil
2 eggs
1 cup toasted pecans (optional)
1/2 cup coconut flakes (optional)
1 tbsp. lemon juice
1/2 cup powdered sugar
2 lemon peels finally shredded


Glaze
1 cup powdered sugar
3 tbsp. lemon juice
1 tbsp cream cheese
1 tbsp lemon zest

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Preheat oven to 325 degrees F. Grease and flour two 8 x4 inch loaf pans. In a large bowl wish together the flour, salt, baking powder and soda, set aside
In a medium bowl, combine sugar and lemon zest. Rub together with fingers until fragrant.
In a large bowl, wisk lemon sugar mix, eggs olive oil, lemon juice and extracts. Wisk until smooth. Stir in flour mix until combined. Stir in zucchini, pecans and coconut and pour into prepared pans. Bake until center comes out clean. Cool for 15 minutes before removing from pans. Once completely cool, add glaze.