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Greek Yogurt Lemon Zucchini Bread Recipe

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This recipe for Greek Yogurt Lemon Zucchini Bread is from Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup canola oil
1 (6 oz) container lemon Greek yogurt
3 eggs
3 tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powered
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups zucchini, grated, drained and squeezed dry

Glaze:
1 cup powdered sugar
1 1/2 tbsp lemon juice
1 tbsp lemon zest, optional

Directions:
Directions:
1. Preheat oven to 350 degrees and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.

2. In a medium bowl, whisk together flour, baking powder, baking soda and salt.

3. In a large bowl or ixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt.

4. Once eggs are fully incorporated, mix in lemon juice and vanilla extract.

5. Gradually fold in dry ingredients until incorporated, then gently fold in graded zucchini and lemon zest.

6. Port batter into greased loaf pan and plac ein oven and bake for 45 - 55 minutes, or until toothpick inserted in center comes out with moist crumbs.

7. Remove from oven and let cool.

8. For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in leon zest, if desired.

9. Once cake has fully cooled, pur glaze over cake and let set until hardened.

10. Slice and enjoy!

 

 

 

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