Lemon Zucchini Bread

By Grandmax4

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup canola oil
• 2/3 cup sugar
• 1/2 cup buttermilk
• 2 TBS lemon juice
• zest of 1 lemon
• 1 cup grated zucchini
• 1 cup powdered sugar
• Juice from 1 lemon
• 1 to 2 TBSP of half and half - as needed to thin glaze

Details

Servings 1
Preparation time 5mins
Cooking time 50mins
Adapted from lmld.org

Preparation

Step 1

Preheat oven to 350 degrees
Flour and grease 1 9x5 loaf pan

In a large bowl, blend together flour, baking powder and salt
In another bowl, beat 2 eggs well

Add to the eggs the oil and sugar and blend together well
Add the buttermilk, lemon juice, and lemon zest and blend together well
Fold in the zucchini until well coated

Add the wet mixture to the dry mixture and fold together until everything is well blended, but don't over-mix

Pour the batter into your loaf pan, pat down the pan with a couple of soft thumps to your counter top to evenly distribute the batter
Place in your oven and bake for 40 to 45 minutes until a toothpick inserted in the middle comes out clean

Cool in the pan for 10 minutes and then remove to a wire cooling rack to finish cooling

For the Glaze:
In a bowl, mix the powdered sugar, lemon juice, and half and half. Adding only 1 to 2 TBS of lemon juice and/or half and half at a time to get the right consistency that you like.

Mix together with a fork until all the sugar is thoroughly mixed and glaze is thin enough to spread. Add half and half and/or lemon juice as needed for more to thin

Drizzle over cooled loaf
Let set, then slice and serve

Instructions