Lemon Zucchini Bread with Lemon Glaze

adapted from: Nancy Creative

2 c. all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 c. canola or vegetable oil

2/3 c. sugar

1/2 c. buttermilk

juice of 1 lemon (or 2 Tbl.)

zest of 1 lemon

1 c. grated zucchini (peeled or un-peeled)

Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan (I lined mine with parchment and greased); set aside.  In a large bowl combine the flour, baking powder and salt; set aside.  In a medium bowl beat 2 eggs, then add the oil and sugar and mix well.  Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini.  Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.  Pour batter into prepared loaf pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean (mine took 50 minutes).  Cool in pan 10 minutes, then remove to a wire rack and cool completely.  While the loaf is cooling, you can make the glaze.

Lemon Glaze

1 c. powdered sugar

juice of 1 lemon (or 2 Tbl.)



1 c. powdered sugar

1/4 - 1/2 tsp. imitation lemon extract, to taste

milk, as needed to reach desired consistency

1/2 tsp. meringue powder, opt.

In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached.  Pour over cooled loaf.  Allow to harden, slice and serve.

Jenn's Notes:  This bread is absolutely perfect "as is".  For the glaze: I use the 2nd option, which calls for lemon extract, because I love the flavor of imitation lemon extract (not pure - too much alcohol flavor).  The meringue powder helps the icing harden.  This time, I also added a little orange zest and juice, because I had leftover from my favorite Carnitas recipe.