Glazed Lemon Zucchini Bread

• FOR THE BREAD:
• 2 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Fine Salt
• 2 whole Large Eggs
• 1/2 cups Canola Oil (or Vegetable)
• 2/3 cups Granulated Sugar
• 1/2 cups Buttermilk
• 2 Tablespoons Freshly Squeezed Lemon Juice
• 1 Lemon, Zested
• 1 cup Grated Zucchini
• FOR THE GLAZE:
• 1 cup Confectioners Sugar
• 1 Tablespoon Freshly Squeezed Lemon Juice (plus A Little Extra Water If Needed)

1. Preheat oven to 350u0b0F. Prepare an 8x4-inch loaf pan by coating with an oil-and-flour baking spray.
2. In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside. In a larger mixing bowl, combine eggs, oil, sugar, buttermilk, lemon juice, and lemon zest, stirring until evenly combined. Stir in the zucchini. Stir in reserved dry ingredients, then pour into the prepared loaf pan.
3. Bake in the center of the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
4. Cool it in the pan for 10-15 minutes, then remove from pan and place on a cooling rack. Cool completely before glazing.
5. To make the glaze, whisk together the confectioner's sugar and lemon juice in a bowl until completely smooth, adding just a few drops of water if needed to achieve the desired drizzling consistency. Pour glaze over cool bread; allow to dry before serving.

bread, allpurpose, baking powder, salt, eggs, canola oil, sugar, buttermilk, freshly squeezed lemon juice, lemon, zucchini, confectioners sugar, freshly squeezed lemon juice

Taken from tastykitchen.com/recipes/breads/glazed-lemon-zucchini-bread/ (may not work)