2 cups cake flour or all-purpose flour ▢2 teaspoons baking powder ▢½ teaspoon salt ▢2 large eggs ▢½ cup canola oil or vegetable oil ▢1⅓ cups sugar ▢½ cup buttermilk ▢2 tablespoons lemon juice ▢zest of 1 lemon ▢1 cup grated zucchini


Step - 1

Bring the oven to 350 degrees Fahrenheit. Grease and set aside two 5-by-9-inch loaf pans coated with cooking spray.  

Whisk together the flour, baking powder, and salt in a medium basin; set aside.  

Step - 2

Use a hand mixer to whisk the eggs in a large mixing basin. Mix in the oil and sugar until thoroughly combined. Blend in the lemon juice, buttermilk, and lemon zest that have been added to the mixture.  

Step - 3

The zucchini should be wrung to remove excess moisture. The zucchini is folded into the liquid ingredients. Combine the dry and liquid ingredients in a mixing bowl until thoroughly combined. 

Step - 4

Bake the batter in the prepared loaf tins for 50–60 minutes, after distributing it evenly.  

Step - 5

Combine all of the ingredients for the glaze in a small basin. Apply with a spoon while the bread is still heated. Glaze the dish for a minimum of 30 minutes prior to slicing and serving.  

Step - 6

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