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Lemon Zucchini Bread
from the kitchen of Trudy Escoubas

1 cup vegetable oil
6 ounces Greek Yogurt (lemon or vanilla)
1 tablespoon lemon juice
3 eggs
2 cups sugar
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoon lemon zest
1 teaspoon salt
2 cups grated zucchini (about 1 large zucchini)
1 teaspoon vanilla extract


Preheat oven to 350º.

Coat two 8 ½ inch x 4 ½ inch bread pans with baking spray.

In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar.
When combined, add eggs, one at a time, beating well after each addition.

In a separate bowl, sift together flour, baking powder, baking soda and salt.
Add lemon zest, stir together.

Add dry ingredients into wet ingredients. Mix until combined. Add
zucchini and vanilla extract and stir.

Divide batter evenly between the two bread pans.

Bake 55-60 minutes, or until a cake-tester comes out clean.

Allow to cool at least 10-20 minutes before removing and placing on a
cooling rack.

Lemon Glaze:
1 cup powdered sugar
1-2 tablespoons freshly squeezed lemon juice

Mix lemon juice and powdered sugar together until well combined.
With the bread on the cooling rack, pour glaze over the bread.

Topping: (Optional)
2 tablespoons lemon zest

Sprinkle zest over top of glaze.

Yield: 16-18 slices


 

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