I was gifted two huge zucchini’s and went on the hunt for a deliciously sweet way to use them up. After perusing Pinterest I found two good contenders, one of them being this lemon bread. The thing I liked about this was that is as different from most of the zucchini recipes out there. Recipe and photo by lilluna.com.

Bread

• 2 cups cake flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 tablespoons lemon juice
• 1/2 cup buttermilk
• 1 lemon, zested
• 1 cup zucchini, grated

Glaze

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon milk

Preheat oven to 350. 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 9×5 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.