Gazed Lemon Zucchini bread

Ingredients

2 cups cake flour

1/2 tsp. salt

2 tsp. baking powder

2 eggs

1/2 cup canola oil...coconut oil

1 1/3 cups sugar

2 TB lemon juice

1/2 cup buttermilk , milk w/ vinegar

zest of 1 lemon

1 cup grated zucchini

Glaze ingredients:

1 cup powdered sugar

2 TB lemon juice

1 TB milk

Directions

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9x5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
Here are my tweaks-- I used coconut oil instead of canola-- much healthier. (I try to use coconut oil as often as I can in cooking). I didn't have buttermilk , so I put 1/2 Tbsp. vinegar in a measuring cup, then filled it up to 1/2 c. mark w/ milk. Let it sit for 5 min. until it curdles a little. Also, I should have let it cook about 5 min. longer, the very middle was just a bit under done. 45 min. would have been perfect -- just keep checking it. This bread really just tastes like a very moist lemon loaf, but w/ added nutrition of zucchini !!!

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