Lemon Zucchini Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 loaf
ingredients
- 2 small zucchini, shredded
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 1⁄2 cups sugar
- 6 tablespoons butter, melted and cooled
- 2 large eggs
- 1⁄4 cup plain yogurt
- 1 tablespoon fresh lemon juice (try adding a little of the zest)
directions
- Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess.
- Shred the zucchini on the large holes of a box grater and drain by squeezing the zucchini between several layers of paper towels.
- In a large bowl, combine the flour, baking soda, baking powder and salt. Whisk until fully incorporated. Set aside.
- Whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. Set aside.
- Stir the zucchini and the yogurt mixture into the flour mixture until just moistened. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula.
- Bake until the loaf is golden brown and a skewer inserted in the center comes out clean, 55 to 60 minutes, rotating the pan halfway through baking. Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least one hour before serving. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.).
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!