Begin by preheating your oven to 350 degrees F
Grate or shred
2 Cups fresh zucchini
Toss in a bowl with 1 tsp salt and let sit for 30 minutes
After it has sat for 30 minutes, transfer to a strainer and squeeze any excess liquid from the shredded zucchini
Next, prepare either (2) 9x5 loaf pans, or a muffin pan by spraying with your favorite cooking oil
In a mixing bowl combine
2 2/3 Cup granulated sugar
The zest of 1 whole lemon
*you will also juice the same lemon, or use buttermilk*
Set the mixture aside
*combine the fresh lemon juice with 1 Cup milk
Set aside and allow the milk to curdle, or substitute for buttermilk*
In a separate bowl mix together
3 1/3 Cup all purpose flour
2/3 Cup corn starch
4 tsp. baking powder
In another bowl mix together
4 eggs
1 Cup coconut oil (softened to liquid)
Then, add the sugar and lemon zest mixture
Whisk until the sugar is dissolved
Pour in the curdled milk, or 1 Cup buttermilk if preferred
Next, sift the dry ingredients into the mixture
Mix until blended, then add in the shredded zucchini
Stir to combine everything
Pour into loaf pans or muffin tins
Bake for 60 minutes, or until a toothpick inserted in the middle comes out clean
Allow to cool before removing from the pans
Then, make a glaze if you desire
Mix together
1 Cup powdered sugar
2 Tbsp lemon juice
1 Tbsp milk