Lemon Zucchini Bread (Print Version)

# Ingredients:

01 - 1 1/2 cups all-purpose flour.
02 - 1/2 teaspoon baking powder.
03 - 1/2 teaspoon baking soda.
04 - 1/2 teaspoon salt.
05 - 2 large eggs.
06 - 1/2 cup vegetable oil.
07 - 3/4 cup granulated sugar.
08 - 1/2 cup buttermilk.
09 - 1 teaspoon vanilla extract.
10 - 1 cup grated zucchini.
11 - Zest of 1 lemon.
12 - Juice of 1 lemon.
13 - 1 cup powdered sugar.
14 - 2 tablespoons lemon juice.
15 - Zest of 1 lemon.

# Instructions:

01 - Preheat oven to 350°F. Grease and flour a 9x5 inch loaf pan.
02 - Whisk together flour, baking powder, baking soda, and salt.
03 - Beat eggs, oil, and sugar until combined. Add buttermilk, vanilla, zucchini, lemon zest and juice.
04 - Gradually mix dry ingredients into wet ingredients until just combined.
05 - Pour into pan and bake 50-55 minutes until toothpick comes out clean.
06 - Cool in pan 10 minutes, then remove to wire rack to cool completely.
07 - Mix powdered sugar, lemon juice, and zest. Drizzle over cooled bread.

# Notes:

01 - Can be made gluten-free using all-purpose gluten-free flour blend.
02 - Can substitute coconut oil for vegetable oil.
03 - Can make dairy-free using almond milk with vinegar instead of buttermilk.

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