Calling all lemon lovers! This Lemon Zucchini Bread is super tender and moist, and full of tart lemon flavor, from the first bite to the last! It's a summer favorite; enjoy a slice for breakfast, a snack or even as a dessert.
1 1/3cupsgranulated sugar
2tablespoonsfresh lemon juice
Preheat oven to 350 degrees. Spray the sides of 8 or 9-inch loaf pan with cooking spray and line the middle of the pan with parchment paper that goes up two sides.
In a stand mixer with the paddle attachment, combine oil, buttermilk, sugar, eggs and lemon juice and zest at medium speed; about 30 seconds. Stir in zucchini.
In a separate medium sized bowl, sift together flour, baking soda, baking powder, salt. Stir into the wet mixture, just until combined.
Pour into loaf pan and bake for 1 hour. Cool completely on a wire rack.
For the glaze, whisk together powdered sugar, lemon juice and lemon zest. Pour evenly over cooled loaf. Garnish with more lemon zest, if desired.