Lemon Zucchini Bread

Welcome Autumn with this 

delicious Lemon Zucchini Bread.

I grew zucchini for the first time this year.

I assumed that it grew on a vine,

 like pumpkins or cucumbers.

I was wrong.

 It grows from the 

middle of a large plant.

This large recipe yields 2 loaves

Ingredients

3 cups flour

1 tsp baking soda

1/2 tsp baking powder

2 tsp lemon zest

1 tsp salt

2 cups grated zucchini, 

about 1 large zucchini

1/2 cup chopped walnuts (optional)

1 cup vegetable oil

6oz(3/4 cup) Greek Yogurt or buttermilk

1 tbsp lemon juice

2 cups sugar

3 eggs

1 tsp lemon or vanilla extract

 

Preheat oven to 350deg. F

Grease or line with parchment paper,

2 loaf pans.

In a large bowl, whisk together flour,
 baking soda, baking powder and salt. 
Add in lemon zest, walnuts and the shredded zucchini.

In another bowl with an electric beater,

 mix together the oil, 

yogurt, lemon juice and sugar. 

Once combined, add in eggs, one at a time

 and the lemon or vanilla extract.

Add the wet ingredients to 

the dry ingredients and

divide between the two loaf pans.

.

Bake for 55-60 minutes, 

(depending on your oven and your pan, 

dark pans and glass pans, 

 cook the contents more 

quickly than light pans).

or until a toothpick inserted

 in the middle comes out clean.

Allow to cool 10-20 minutes

 before removing from the pan.

Cool complete before adding glaze

Lemon Glaze

1 cup icing sugar/powdered sugar

2 tbsp milk

1/2 tsp lemon extract or lemon juice.

Add more milk if too thick,

or more sugar if too thin. 

Decorate with sprinkled 

lemon rind on the top.

Enjoy!!

💚💚💚