This is what happens when the zucchini explodes in your garden and you don’t have a job, you get multiple posts on the food blog involving zucchini! (Just wait till the tomatoes explode!) This recipe comes from a blog called “Nancy Creative”. It was good but I wanted it to be more lemony so if I make it again I will double the amount of lemon in the batter.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup canola oil (I used vegetable)
2/3 cup sugar
1/2 cup buttermilk
juice of 1 lemon (or 2 tablespoons) (I’ll double this next time)
zest of 1 lemon (double this too)
1 cup grated zucchini
1 Preheat oven to 350. Grease and flour (or use the cooking spray for baking) a 9 x 5″ loaf pan.
2 Mix flour, baking powder and salt in bowl.
3 Beat 2 eggs well, then add oil and sugar and blend well. Add buttermilk, lemon juice and lemon zest and blend well. Fold in zucchini.
4 Add this mixture to the dry ingredients and mix until blended, but don’t overmix.
5 Pour batter into loaf pan, bake at 350 for 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 – 15 minutes before removing to rack to cool completely.
1 cup powdered sugar
juice of 1 lemon (or 2 tablespoons)
Whisk sugar and juice together until smooth. Spoon over cooled loaf.