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Ingredients One per line	2 cups cake flour (or use all purpose flour, and whisk in 2 T cornstarch) 1/2 tsp. salt 2 tsp. baking powder 2 eggs 1/2 cup canola oil 11/3 cups sugar 2 TB lemon juice 1/2 cup buttermilk (to make buttermilk, use 1/2 c milk, and 1 T lemon juice) zest of 1 lemon 1 cup grated zucchini Glaze ingredients: 1 cup powdered sugar 2 TB lemon juice 1 TB milk
Directions One per line	Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Add dry mixture to the wet mixture and blend all together until well combined. Pour batter into greased 9x5 loaf pan. If using mini loaves,try filling loaf pan 2/3 full, this may yield 3 mini loaves. Adjust bake time to mini loaves, will be close to 15 minutes, and then check if fork comes out clean. Bake at 350 for 45 -50 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.
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