Lemon Zucchini Bread (Ssh, It's the Healthy Version)

I found a recipe last year for Glazed Lemon Zucchini Bread and it was great -- but way more than I wanted in the sweet and refined carbs area. Glad to share this newly adjusted and delicious version! Makes either 1 loaf (9 by 5 inch pan or, my preference, 10 by 3 inch) or fills an 8 by 8-inch cake pan.

Mix dry ingredients:

1 cup whole wheat flour
1 cup unbleached flour
2 tsp baking powder
2/3 cup sugar
1/2 tsp salt
1 tbsp lemon zest OR 2 tbsp candied lemon peel (I used King Arthur Flour's version )
2 tbsp lemon juice powder (again, King Arthur Flour sells this; if you don't have it, add the same amount of lemon juice to the wet ingredients instead)

Mix wet ingredients:

2 eggs
1/3 cup oil
1/2 cup buttermilk OR (my fave subsitute) milk + yogurt adding up to 1/2 cup

Combine. Fold in:

1-1/2 cups coarsely grated zucchini

Bake in greased pan at 350 degrees for 45 minutes (1 hour if using 10 by 3 inch pan). Cool for 15 minutes in the pan, then remove if using a loaf pan, to finish cooling on rack. (You can leave the cake-pan version in the pan and serve it from there.)