Ingredients
Scale
- 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 (excess moisture lightly squeezed out)
For the Glaze:
- 1 cup powdered sugar, sifted
- 3 tablespoons milk
- 2 tablespoons lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal if desired.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a large bowl, beat the eggs, oil, and sugar until well combined. Stir in the buttermilk, lemon juice, and lemon zest.
- Combine: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Gently fold in the grated zucchini.
- Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and lemon juice until smooth.
- Glaze the Bread: Once the bread has fully cooled, drizzle the glaze over the top. Allow it to set before slicing.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
Nutrition
- Serving Size: 1 loaf
- Calories: 240 kcal per serving