Lemon Zucchini Bread

It is officially fall and man alive, the zucchini plants are exploding!  I don't actually own a plant, but a co-worker of mine has already supplied me several from his garden.  Zucchini is great in just about everything as it doesn't really have a lot of flavor.  It is absolutely perfect in bread as it brings so much moisture to the table.  I would bet that most of you have tried the traditional kind that comes with chocolate chips.  I love that variety and will hopefully be posting about one I recently tried real soon!  But this one is different, but still oh so good!

It isn't super sweet, but that lemon just makes it so refreshing!

The lemon glaze on top is a lovely touch and will have everyone reaching for the end pieces instead of going straight for the middle.

Just looking at these pictures makes me wish I had some right now!

To get started, gather your normal ingredients like four, sugar, eggs, salt, oil and of course the zucchini!  The additions to this variety are the lemon juice, fresh lemon and buttermilk.  Mix the dry ingredient first and set aside.  Beat your eggs in a separate bowl and add the oil and sugar.  Add the buttermilk, lemon juice and lemon zest next.  Blend everything and fold in the zucchini and stir until everything is evenly distributed.
Add the wet ingredients to the dry ones and blend.  Be careful not to over mix.

Pour into greased loaf pan and bake for around 45 minutes.  If you divide this into smaller loaf pans, the baking time will be less.

When toothpick comes out clean, it is done.  Let it cool in the pan for about 10 minutes and then remove to a wire rack to cool completely.

While the loaf is cooling you can make the glaze.  I have found that even when I double the recipe, I don't need to double the glaze.  Spoon that over the bread, don't be afraid to be heavy handed and use it all.

I doubled this batch and put it into 3 smaller loaf pans.  I had a lot of people I needed to share this with!
Cut and serve.

Lemon Zucchini Bread
As found on Nancy Creative

Ingredients:
 
2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup canola oil
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 (you don’t need to peel the zucchini before grating it)

Glaze: 
1 cup powdered sugar
Juice of 1 lemon or 2 tbls lemon juice

Directions:

1. In a large bowl, blend flour, baking powder and salt.  In a medium bowl beat eggs well, add oil and sugar, blend well.  Add buttermilk, lemon juice and lemon zest and blend everything well.  Fold in zucchini and stir until evenly distributed in mixture.
2. Add wet ingredients to dry ingredients and blend everything, be careful not to overmix.  Pour batter in greased 9x5 loaf pan and bake at 350 degrees for about 45 minutes.  If you are like me, check it at 35 minutes!  When toothpick comes out clean, remove. 
3. Let cool for 10 minutes in pan and then remove to wire rack.  While the bread is cooling, mix up sugar and lemon juice for the glaze.  Spoon glaze over cooled bread.  Once glaze is set, cut and serve.