It's that time of year again when zucchini becomes very prolific in the garden. If you don't have zucchini growing in a garden just find someone who does and you will find yourself going home with a bag of them. This recipe comes to you from a blog, "Like Mother, Like Daughter." I doubled the recipe so I could keep a loaf and give one away. Plus it used up just that much more zucchini!
- 2 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 2 eggs
- ½ cup canola oil
- ⅔ cup sugar
- ½ cup buttermilk
- 2 TBS lemon juice
- zest of 1 lemon
- 1 cup grated zucchini
For the Lemon Glaze:
- 1 cup powdered sugar
- Juice from 1 lemon
- 1 to 2 TBSP of half and half - as needed to thin glaze
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