Lemon Zucchini Bread with Glaze

 

 Lemon Zucchini Bread

4 1/2 cups unbleached all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

4 eggs

1 cup oil

1 1/3 cup sugar

1 cup buttermilk

1/4 cup lemon juice

1 Tablespoon lemon zest

2 cups grated zucchini

Preheat oven to 350 degrees. Grease and flour 2 loaf pans; set aside. or line muffin pans.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat eggs well, then add  oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.
Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared pans and bake at 350 degrees for 40-45 (25 for muffins) minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, then remove to a wire rack and cool completely. While cooling, you can make the glaze…

LEMON GLAZE

1 cup powdered sugar

per  2 Tablespoons lemon juice

In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.