Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/2 cup buttermilk
  • 1 1/3 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 lemon (zested)
  • 1 cup zucchini (grated)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Instruction

  • Preheat oven to 350 degrees. Spray the sides of 8 or 9-inch loaf pan with cooking spray and line the middle of the pan with parchment paper that goes up two sides.
  • In a stand mixer with the paddle attachment, combine oil, buttermilk, sugar, eggs and lemon juice and zest at medium speed; about 30 seconds. Stir in zucchini.
  • In a separate medium sized bowl, sift together flour, baking soda, baking powder, salt. Stir into the wet mixture, just until combined.
  • Pour into loaf pan and bake for 1 hour. Cool completely on a wire rack.
  • For the glaze, whisk together powdered sugar, lemon juice and lemon zest. Pour evenly over cooled loaf. Garnish with more lemon zest, if desired.