Lemon Glazed Zucchini Bread

If you’re like my neighbors… you have a lot of zucchini growing in your garden right about now. I don’t even attempt to grow zucchini anymore because I have family and neighbors who are always giving it away. If you’re wondering what to do with all of it, I would like to suggest this delicious lemon zucchini cake… I mean bread. I used to make the traditional spice zucchini bread, and even though it was good, I didn’t love it. I think I’d rather save my cinnamon for pumpkin bread in the fall. Then my sister-in-law brought a loaf of this lemon zucchini bread over and it totally changed my opinion about zucchini bread. It is so delicious and with the tart lemon, you can’t even taste zucchini… it just makes it moist and if you know it’s in there, you feel pretty good about eating your vegetables. So, if you are my neighbor, drop your zucchini harvest here and I’ll bring you a loaf of this yumminess.

Ingredients:
2 cups flour (I’ve used cake flour for a lighter crumb, but all-purpose works great too)
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup vegetable oil
1 1/3 cup sugar
2 Tbsp lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini (I peel mine first, but it’s not necessary)

Glaze:
1 cup powdered sugar
2 Tbsp lemon juice
1 Tbsp heavy cream (milk will work too)

Instructions:
Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, zest, and mix. Add the zucchini and give it a stir, then add in the dry ingredients and mix until well-combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 degrees for 45-ish minutes…until golden brown.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.