Lemon Zucchini Bread
Ingredients
The bread
-
1 2/3
cups
all-purpose flour
-
2
tsp
baking powder
-
½
tsp
salt
-
¾
cup
granulated sugar
-
2
Tbsp
lemon zest
-
½
cup
canola oil
-
2
large
eggs
-
¼
cup
plain Greek yogurt
-
1 ½
Tbsp
fresh lemon juice
-
1
cup
finely shredded zucchini
The lemon glaze
-
⅔
cup
powdered sugar
-
1 ½
Tbsp
fresh lemon juice
Instructions
- Preheat the oven to 350°F and prepare a loaf pan by buttering and dusting it with flour.
- In a bowl, whisk together the flour, baking powder, and salt.
- Using an electric mixer, combine the sugar and lemon zest, then add the oil and eggs until mixed.
- Gradually add half of the flour mixture, then mix in the Greek yogurt and lemon juice, followed by the remaining flour mixture.
- Fold in the shredded zucchini gently.
- Pour the batter into the prepared loaf pan and bake for about 45-48 minutes until a toothpick comes out clean.
- Allow to cool slightly in the pan before transferring to a wire rack.
- Prepare the lemon glaze by mixing powdered sugar and lemon juice until smooth, then drizzle over the cooled bread.
Nutrition Facts (estimated)
Servings
10 slices
Calories
294
Total fat
12g
Total carbohydrates
42g
Total protein
3g
Sodium
133mg
Cholesterol
33mg
You might also like