Peggy's Lemon Zucchini Bread

Here is the recipe for the Lemon Zucchini Bread that Peggy brought to the potluck at the Dye Workshop.
2 cups cake flour
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 Tablespoons lemon juice
1/2 cup buttermilk
zest of one lemon
1 cup grated zucchini
Beat eggs, add oil, sugar, lemon juice, buttermilk, zest, until well blended.
Fold in zucchini, then add dry ingredients, mix well. Pour into greased 9x5 pan. Bake at 350 for 40-45 minutes. Glaze with powder sugar mix.

Glaze
1 cup powdered sugar
2 tablespoon lemon juice
1 Tablespoon milk
ENJOY!