I loved all the lemon delishisiness (sp) in this bread. I could eat the whole loaf by myself :-) I used 2 real lemons.
http://nancycreative.com/2012/03/25/lemon-zucchini-loaf-with-lemon-glaze/
LEMON-ZUCCHINI LOAF WITH LEMON GLAZE
by NancyCreative
Makes one 9×5 loaf (used my big bread pan)
2 cups unbleached all-purpose flour (used 1/2 whole wheat pastry)
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs (1 flax)
1/2 cup canola oil (try next time with applesauce or greek yogurt)
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini
Preheat oven to 35o degrees. Grease and flour (I dusted with powdered sugar instead) a 9×5 loaf pan; set aside.
In large bowl, blend flour, baking powder, and salt; set aside.
In medium bowl, beat 2 eggs well, then add canola 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 9×5 loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4 loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…
LEMON GLAZE (didn't use all of the glaze - make less next time??)
1 cup powdered sugar
Juice of 1 lemon (or 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.
I added about 1 tsp of lemon zest too.
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