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In a medium size bowl, mix all of the dry ingredients including the lemon zest (except walnuts).
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In a large bowl, using a whisk, mix all of the wet ingredients (except the shredded zucchini).
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With a rubber spatula, mix the dry mixture into the wet one, then add the shredded zucchini and walnuts.
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Pour the mixture into a 8 1/2" x 4 1/2" loaf pan, and bake in a 350F (180C) oven for about 50-60 minutes, or until nicely golden and a knife or cake tester inserted comes out clean.
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Remove from oven and let stand for 10 minutes before removing from the pan. (Don't wait too long either or you might not be able to get it out!)
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For the glaze: Mix the blackberry juice with the lemon juice and the icing sugar in a small bowl, with a fork, until the sugar is all dissolved. If it's too liquid, add a bit more sugar.
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Wait until the loaf is fully cooled down, and pour the glaze over, then put the loaf in the fridge to cool down.
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Enjoy!