• Preheat oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan and set aside.
• In a large bowl combine the flour and baking powder. Set the dry ingredients side
• In another bowl beat 2 eggs, then add the oil and sugar. Mix well.
• Add the buttermilk, lemon juice and lemon zest and mix well. Next stir in the zucchini to the wet ingredients.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
• Pour the batter into the prepared loaf pan. Bake for 45 minutes. I recommend checking after 40 minutes as each over is different.
• Cool the loaf in the pan 10 minutes, then remove to a wire rack and cool completely.

Glaze

• In a bowl, combine glaze ingredients. Stir until smooth and creamy.
• Pour glaze over the completely cooled loaf. Allow the glaze to set before slicing.