I am a lover of all things lemon: lemon bars, lemon Italian ice, hot pasta tossed with lemon oil, Liz Lemon.  I love the freshness lemon brings to any dish, sweet or savory.

This summer has provided a serious bounty of zucchini, so when I came across this recipe, my brain immediately went, “YES!”

The flavors are bright, the texture is so fluffy, and — AND!  You can easily make this dairy free.  The second time I made it, I happened to be out of eggs and didn’t have any buttermilk on hand.  Either way is completely delicious.  I’ll post the ingredient variations I used to make it dairy-free.

Zucchini Lemon Bread With Lemon Glaze

Recipe adapted from Nancy Creative

Makes four mini loaves or one 9″ loaf

You will need:

2 cups all-purpose flour

2 t. baking powder

1/2 t. salt

2 eggs (non-dairy variation: you can substitute 4 T. corn starch for 2 eggs)

1/2 c. oil

2/3 c. sugar

1/2 c. buttermilk (non-dairy variation: you can substitute with soy, rice, or almond milk)

Zest of one lemon

Juice of one lemon

1 c. grated, unpeeled zucchini

1. Preheat oven to 350 degrees.  Grease loaf pan(s) with non-stick spray.

2. In a large bowl, sift together flour, baking powder, and salt.  Set aside.

3. In a medium bowl, beat two eggs, then add oil and sugar.  Mix well.  Then add buttermilk, lemon juice, lemon zest, and mix well.

4. Slowly add this mixture to the dry ingredients.  Fold in grated zucchini.  Blend well, but do not over mix.

5. Bake for 40-45 minutes (mini loaves took about 30-35 in my oven), or until toothpick inserted in center of loaf comes out clean.  Cool in pan for about 10 minutes, then remove from pan.  Make glaze while loaves cool.

Lemon Glaze

You will need:

1 c. powdered sugar

Juice of one lemon

Zest of 1/2 lemon

1. In a small bowl, mix ingredients together with a whisk.

2. Spoon over warm lemon bread.  Let glaze set, then serve.  Store in an airtight container or wrapped in aluminum foil.