This is a twist on your classic zucchini bread recipe because there is no cinnamon, making it a pretty light yellow loaf.  It is soft, delicate and fresh tasting with a light lemon flavor.

Ingredients:

• 2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1/2 c. canola or vegetable oil
• 2/3 c. sugar
• 1/2 c. buttermilk
• juice of 1 lemon (or 2 Tbl.)
• zest of 1 lemon
• 1 c. grated zucchini (peeled or un-peeled)

Directions:

Preheat oven to 350 degrees.  Grease and flour a 9×5 inch loaf pan (I lined mine with parchment and greased); set aside.  In a large bowl combine the flour, baking powder and salt; set aside.  In a medium bowl beat 2 eggs, then add the oil and sugar and mix well.  Add the buttermilk, lemon juice and lemon zest and mix well. Stir in the zucchini.  Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix.  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 cool completely.  While the loaf is cooling, you can make the glaze.

Lemon Glaze

• 1 c. powdered sugar
• juice of 1 lemon (or 2 Tbl.)

In a small bowl, combine all ingredients until smooth and creamy and desired consistency is reached.  Pour over cooled loaf.  Allow to harden, slice and serve.

Recipe from Eat Cake for Dinner