Lemon Zucchini Bread
INGREDIENTS:
Zucchini Bread:
• 1 2/3 (238g) cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (160g) granulated sugar
• 2 Tbsp lemon zest (from about 3 lemons)
• 1/2 cup canola oil or vegetable oil
• 2 large eggs , at room temperature
• 1/4 cup plain (62g) Greek yogurt
• 1 1/2 Tbsp fresh lemon juice
• 1 cup finely (150g) shredded zucchini, at room temperature (unpeeled or peeled if you don’t want the green flecks)
Lemon glaze:
• 2/3 cup (65g) powdered sugar
• 1 1/2 Tbsp fresh lemon juice
INSTRUCTIONS:
Zucchini Bread:
• Preheat oven to 350 degrees. Butter an 8 by 4-inch loaf pan then lightly dust with flour and shake out excess, set aside. In a medium mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment mix sugar with lemon zest for 30 seconds. Add in oil and eggs and mix until combined. Pour in half of the flour mixture then blend just until combined. Add in Greek yogurt and lemon juice and mix just until combined, then add in remaining half of the flour mixture and mix just until nearly combined. Remove bowl from stand mixer, add zucchini and fold into mixture using a spatula. Pour mixture into prepared loaf pan. Bake in preheated oven until toothpick inserted into center comes out clean, about 45 – 48 minutes. Let cool in baking pan for a few minutes then invert into a wire rack to cool completely. Once loaf is nearly cool drizzle with lemon glaze. Store bread in an airtight container.
For the lemon glaze:
• In a small mixing bowl whisk together powdered sugar and lemon juice until smooth (if it seems thin add a little more powdered sugar if it seems thick add a little lemon juice). Drizzle mixture over loaf and let set.
(This recipe was acquired from Cooking Classy)
