Almond Lemon Zucchini Bread

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.

• Ready In: 1 hr 20 mins
• Serves: 30
• Yields: 3 small loaves

Ingredients

• 2  eggs
• 4  egg whites
• 1 1⁄4 cups sugar
• 1⁄4 cup  oil
• 2⁄3 cup  nonfat vanilla yogurt or 2⁄3 cup  fat-free lemon yogurt
• 1  teaspoon  almond extract
• 1  teaspoon lemon juice
• 1  teaspoon lemon zest
• 1  teaspoon vanilla extract
• 3  cups  finely grated zucchini
• 1⁄2 cup  sliced almonds
• 2  cups flour
• 1  cup whole wheat flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1  teaspoon salt
• 6  tablespoons turbinado sugar
• 6  tablespoons  sliced almonds

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.