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