Lovely Lemon Zucchini Bread


This tender Lovely Lemon Zucchini Bread is great for breakfast or snacking with the family or make a loaf for someone you love, just because! It will last for a 4-5 days at room temperature, or you could freeze it up to 3 months. Enjoy!!

1/2 cup canola oil (or your favorite oil)
1/4 cup vanilla Greek Yogurt
1 tablespoon lemon juice
2 eggs
1 cup sugar (I used Zulka)
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp lemon zest
1/2 tsp salt
1 cup zucchini, grated (1 medium zucchini) and place grated zucchini between paper towels to soak up excess water from zucchini.
1 tsp vanilla extract
Instructions Preheat oven to 350 degrees and spray a 9x5 baking pan with non-stick spray. In a bowl sift together flour, baking powder, baking soda, salt, then add lemon zest, and whisk or stir together until combined. In a large bowl, whisk together oil, Greek yogurt, lemon juice and sugar until very well combined. Add in the eggs, one at a time, beating well after each addition. Pour dry ingredients into wet ingredients, and mix until almost combined. Add in zucchini and vanilla extract and continue stirring until just combined. Pour batter into your prepared baking loaf pan. Bake for 50-55 minutes, or until a cake tester comes out clean. Allow to cool at least 15 minutes before removing from the pan to place on a cooling rack. Delish!


11% DV

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