1. Preheat oven to 350°F. Grease and flour a 9-inch by 5-inch loaf pan or 3 6-inch by 3-inch mini pans.

Loaf

1. Wash the zucchini. If it’s large, cut the zucchini in half lengthwise and scrape out the seeds with a spoon or melon baller. Grate the unpeeled zucchini using the large holes of a box grater. Place in a colander to drain and set aside.
2. In large bowl, combine the flour, baking powder, baking soda and salt.
3. In medium bowl, beat the eggs with a whisk. Add the oil and sugar, and blend until smooth and the sugar has dissolved. Add the buttermilk, 1 tablespoon lime zest and the lime juice, and whisk until well blended. Using a scraper, fold the zucchini into the egg mixture until evenly distributed. Fold the wet mixture into to the dry ingredients, blending until just mixed. Do not over-mix.
4. Pour the batter into the prepared loaf pan(s) and bake for 25 to 30 minutes for mini pans, 40-45 minutes for large loaf pan, or until the tops are golden and a toothpick inserted in centre comes out clean.

Glaze

1. In a small bowl, whisk the sugar, lime juice and any remaining zest together to form a glaze. Set aside and stir well again just before using.
2. As soon as the loaf pan(s) are removed from the oven, poke holes in the top with a skewer. I poke a wooden skewer all the way to the bottom of the pan. If using a metal skewer, be careful not to scratch the pan. Spoon the glaze evenly over the top of the loaf/loaves until all the glaze has been absorbed. Let cool in the pan.