Sweet Treat for Valentines weekend

Ingredients

• 1 Zucchini, grated (2 cups)
• 4 T melted butter (I used earth balance)
• 1/4 cup Oil (I used coconut oil)
• 4 ounce Plain Yogurt (roughly 2/5 cups)
• 2 Eggs
• 2 T Brown Sugar
• 1/4 cup granulated Sugar
• 1/3 cup Shredded Coconut* optional
• 1 t vanilla extract
• 1 1/2 cup unbleached all-purpose or whole-wheat pastry flour (FODMAP followers Trader Joes Gluten Free Flour)
• 1/2 t Baking Soda
• 1/2 tsp. baking powder 
• FOR GLAZE:
• 1/2 cup confectioner's sugar
• 2 tsp + water

Instructions

1. Preheat oven to 350 degrees.
2. Grease 8 x 8 square pan, or if you don't have one of those (like me) split the batter between 2 bread pans!
3. In medium bowl, add zucchini, eggs, melted butter, oil and yogurt stirring to blend.
   
4. Blend in sugars, coconut, and extracts.
   
5. Slowly add in flour, baking soda, and baking powder blending until incorporated.
   
6. Pour into prepared pan. Bake for 30 minutes.
   
   
   
7. To create glaze: add confectioner's sugar, water and almond extract together in a small bowl. Whisk to create a thick-soup consistency adding more water if needed. Drizzle over cake. Add Sliced almonds if desired, but make sure the add them fast so they can stick to the icing before it hardens.
   
   
   8. ENJOY!!