The inspiration for the recipe I found in english in Rachel Allens book
"Bake" from 2008. I halved it and added the icing.
The icing is 200 g cream cheese (at room temperature) + 1 dl icing sugar
1-2 teaspoon freshly squeezed lemon juice + zest of half a lemon.
Mix together and spread evenly on top of cooled down zucchini bread.
The cream cheese icing makes the bread more of a cake than a bread. It also
brings a nice zing to the super moist and sweet bread.
The zucchini bread will keep well in the fridge for up to two weeks - to be
enjoyed slice by slice when you need a little energy or mood booster.