2-4stemsCulinary lavendar, fresh cutoptional for garnish
Preheat oven to 350 degrees F.
Grease and flour two 9 X 5 inch loaf pans, or coat with baking spray.
In a large bowl, beat eggs, then add the oil and sugar until well blended and oil is fully incorporated. Add the sourcream, milk, zucchini, lemon zest and juice and mix well.
Add the flour, salt and baking powder to the batter and mix well to combine.
Stir in lavender buds.
Divide the batter between the two prepared loaf pans.
Bake at 350 degrees for 40-45 minutes until a cake tester or toothpick inserted in the middle comes out clean.
During last 15 minutes of cooking, prepare the glaze by mixing all ingredients in a small mixing bowl.
While still warm, remove bread from loaf pans to a cooling rack placed over a piece of parchment paper or a cookie sheet and drizzle with the glaze. The paper or cookie sheet will catch the drips and make clean up easier.
If desired, garnish the loaves with fresh cut culinary lavender flowers.
Allow the bread to cool and the glaze to set before cutting.
NOTE: If batter seems to wet after initial mixing, or if you live in a higher elevation, mix in 1/4 cup all purpose flour to the batter before pouring into loaf pans.