Mmm...lemony!

Last week, I was craving something lemony, so I tried a new twist on zucchini bread: Lemon-Zucchini Loaf with Lemon Glaze! It was super moist and the glaze is amazing! It was a great way to use up some of the shredded zucchini I STILL have in my freezer from last year. And, of course, I found this recipe on Pinterest!

Lemon-Zucchini Loaf with Lemon Glaze

 (thanks to http://nancycreative.com)

2 cups unbleached all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 cup vegetable oil

2/3 cup sugar

1/2 cup buttermilk

juice of one lemon (or 2 Tbl. lemon juice)

zest of one 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 9X5-inch loaf pan; set aside.  In a  large bowl, blend flour, baking powder and salt; set aside.  In a medium bowl, beat two eggs well, then add oil and sugar, and blend well.  Add the buttermilk, lemon juice and lemon zest. Blend until everything is evenly distributed in mixture.  Add the wet mixture to the dry mixture and blend together. Add zucchini. Mix, but don't over mix.  Pour batter into prepared loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then remove to a wire rack and cook completely.  While the loaf is cooling, you can make the glaze...

Lemon Glaze

1 cup powdered sugar

juice of one lemon (or 1-2 Tbl. lemon juice)

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