This bread is light and refreshing.
For the bread:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2 eggs, at room temperature
- 1/2 cup coconut oil, melted and cooled (or use Canola)
- 2/3 cups sugar
- 1/2 cup buttermilk
- Zest of 1 lemon
- Juice of 1 lemon, or tbsp. lemon juice
- 1 cup grated zucchini
For the glaze:
- 1 cup powdered sugar
- 2 tbsp. lemon juice
Preheat oven to 350 degrees. Grease a 9×5 loaf pan, set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt.
In a medium bowl, slightly beat the eggs. Add oil and sugar, blend well. Add the lemon zest and juice. Stir in the zucchini and mix until thoroughly combined. Incorporate into the dry ingredients, stirring until just combined.
Pour batter into prepared loaf pan. Bake for 40 minutes or until toothpick inserted in the middle comes out clean. Allow bread to cool in pan for 10 minutes before removing to complete cooling on wire rack. While it’s cooling on the rack, prepare the glaze by mixing the powdered sugar and lemon juice together and then spread over the loaf. Note: I usually place a silicone mat under the cooling rack to catch the glaze that drips down the loaf which makes for easier clean up.