Lemon Zucchini Loaf with Lemon Glaze

I spotted this recipe for Lemon Zucchini Loaf at NancyCreative and when she described it as a “a moist, lemony delight” I knew I had to give it a try.  Nancy wasn't kidding...this bread is wonderful!

Lemon Zucchini Loaf with Lemon Glaze

Makes one 9×5″ loaf

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
2/3 cup sugar
1/2 cup buttermilk (I used 1/2 skim milk + 1/2 Tablespoon white vinegar)
2 Tablespoons lemon juice
Zest of 1 lemon
1 cup grated zucchini (you don’t need to peel the zucchini before grating it)

Preheat oven to 350 degrees. Grease and flour a 9×5″ loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.
Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely.

Lemon Glaze

1 cup powdered sugar
2 Tablespoons lemon juice

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.