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.
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READY IN: 1hr 20mins
SERVES: 30
YIELD: 3 small loaves
UNITS: US
INGREDIENTS
Nutrition- 2
- 4egg whites
- 1 1⁄4cups sugar
- 1⁄4cup oil
- 2⁄3cup nonfat vanilla yogurt or 2/3 cup fat-free lemon yogurt
- 1teaspoon almond extract
- 1teaspoon lemon juice
- 1teaspoon lemon zest
- 1teaspoon vanilla extract
- 3cups finely grated zucchini
- 1⁄2cup sliced almonds
- 2cups flour
- 1
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- 6tablespoons turbinado sugar
- 6tablespoons sliced almonds
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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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