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

2 eggs

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.

Lemon Glaze

1 cup powdered sugar

juice of 1 lemon (or 2 tablespoons)

Whisk sugar and juice together until smooth.  Spoon over cooled loaf.

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