Bread ▢2 cups cake flour or all-purpose flour ▢2 teaspoons baking powder ▢½ teaspoon salt ▢2 large eggs ▢½ cup canola oil or vegetable oil ▢1⅓ cups sugar ▢½ cup buttermilk ▢2 tablespoons lemon juice ▢zest of 1 lemon ▢1 cup grated zucchini Glaze ▢1 cup powdered sugar sifted ▢3 tablespoons milk ▢2 tablespoons lemon juice
Preheat the oven to 350 degrees F. Grease two 5-x-9-inch loaf pans with cooking spray and set aside. In a medium bowl, whisk flour, baking powder and salt together and set aside.
In a large mixing bowl, beat eggs with a an hand mixer. Then add oil and sugar and mix until well. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Wring out zucchini to remove moisture. Fold the zucchini into wet ingredients. Add dry ingredients to the wet ingredients and mix until well combined.
Pour batter evenly into the prepared loaf pans and bake for 50–60 minutes.
To make the glaze, stir all ingredients together in a small bowl. Spoon over the bread while still warm. Let the glaze set for at least 30 minutes before cutting and serving.