Almond Lemon Zucchini Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
3 small loaves
- Serves:
- 30
ingredients
- 2 eggs
- 4 egg whites
- 295.73 ml sugar
- 59.14 ml oil
- 157.80 ml nonfat vanilla yogurt or 157.80 ml fat-free lemon yogurt
- 4.92 ml almond extract
- 4.92 ml lemon juice
- 4.92 ml lemon zest
- 4.92 ml vanilla extract
- 709.77 ml finely grated zucchini
- 118.29 ml sliced almonds
- 473.18 ml flour
- 236.59 ml whole wheat flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 88.74 ml turbinado sugar
- 88.74 ml sliced almonds
directions
- Beat eggs with a whisk in a large mixing bowl.
- Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
- Add flours, baking powder and soda, and salt.
- Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
- Sprinkle each loaf with turbinado sugar and sliced almonds.
- Bake at 350 degrees for 1 hour.
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Reviews
-
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.
RECIPE SUBMITTED BY
I started cooking when I was little. By 7, I was baking cookies and things, and as a teenager my "job" was to do the grocery shopping and cooking for our family of 5. I've always loved cooking and am a total foodie. To me, to eat is to live. To live is to eat. I believe in eating healthy, exercising, and living life to its fullest. In "real life" I'm a usability engineer. Cooking is one of the ways I like to express my creativity.<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">