Preheat your oven to 350℉ (175℃). Spray four mini loaf pans (6″x 3½”) well with cooking spray to ensure the loaves release easily after baking. Alternatively, you can use a single large loaf pan (9″x 5″) if you prefer.

I find the mini loaves bake up with a nice, tender crumb and are perfect for gifting.

In a small bowl, whisk together the all-purpose flour, baking powder, and fine salt until fully combined. Set aside while you prepare the wet ingredients.

This step ensures the leaveners and salt are distributed evenly in the batter.

In a large bowl or the bowl of a stand mixer, beat the eggs, sugar, oil, buttermilk, lemon zest, and lemon juice until combined.

Add the dry ingredients to the wet ingredients along with the shredded zucchini. Fold the batter gently until combined.

Be careful not to overmix.

Divide the batter among the prepared loaf pans and bake until done.

Allow the loaves to cool before removing them from the pans.

Whisk together confectioners’ sugar and lemon juice, then drizzle over the cooled loaves.