Lemon Zucchini Loaf with Lemon Glaze
oven 350 deg
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk
Juice from 1 lemon (2 tablespoons)
zest from lemon
1 cup grated zucchini
Lemon Glaze
1 cup powdered sugar
juice of 1 lemon
Spray a 9"x 5" loaf pan with cooking spray. In large bowl, whisk together flour, baking powder and salt. In medium bowl beat 2 eggs with whisk then add oil and sugar. Blend well. Add buttermilk, lemon juice and zest and blend well. Using a spatula, fold in the zucchini until it is evenly distributed. Add the wet ingredients to the dry ingredients and mix well with spatula, being careful not to over mix. Pour batter into loaf pan and bake about 45-55 minutes. Allow loaf to cool in the pan for 10 minutes, then remove and cool completely on a wire rack. To make the glaze, mix powdered sugar with lemon juice and spoon over cooled loaf. Serve when the glaze has set.