Ingredients
  • 2 cups cake flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • ½ cup canola oil
  • 1? cups sugar
  • 2 TB lemon juice
  • ½ cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini
Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1 TB milk
Instructions
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend all together until well combined.
  5. Pour batter into greased 9×5 loaf pan.
  6. Bake at 350 for 40-45 minutes.
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

NOTES FOR GLAZED LEMON ZUCCHINI BREAD:

  • Use a cheese grater to grate the zucchini.
  • Be sure to dry the zucchini after it has been grated so it is NOT super water-y.
  • You can also use all-purpose flour instead of cake flour, but we prefer cake flour.
  • If using a glass pan, you may need to cook 15-25 minutes longer.
  • Bottled lemon juice works just as well as juice directly from the lemon.
  • Can also be made in smaller loaf pans. You can divide batter into 4 and place in greased 6 x 2 1/2? pans (Bake for 35-40 minutes)
  • Can also be made as muffins – Bake for 25-30 minutes – makes about 15-16 muffins.
  • For high altitude bake at 375 for 55 minutes.