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Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it.

Ingredients Nutrition

Directions

  1. Beat eggs with a whisk in a large mixing bowl.
  2. Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
  3. Add flours, baking powder and soda, and salt.
  4. Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
  5. Sprinkle each loaf with turbinado sugar and sliced almonds.
  6. Bake at 350 degrees for 1 hour.
Most Helpful

4 5

This was a good bread, but a little dry. I added some extra lemon zest and used plain yogurt. I also skipped the topping, using some brown sugar only instead. I like the idea of almonds and lemon in a zucchini bread, but this was a bit dense--maybe my mistake since I used only one large bread pan since I didn't have small loaf pans, and it had to bake a bit longer. I used a recipe for 2/3 of the amount here, so maybe some conversion mistakes? A good overall recipe though. Made for PAC Spring 2010.