Glazed Lemon Zucchini Bread

This bread is a great variation on the traditional zucchini bread.  Made this over the summer when zucchini from the garden was abundant!  I found the recipe on this site.

Glazed Lemon Zucchini Bread

• 2 cups cake flour (I used one cup wheat flour and one cup white flour.)
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil (I used melted coconut oil.)
• 1 1/3 cups sugar (May try coconut sugar or even substitute half honey next time.)
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini 

Glaze:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk 

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.