Lemon Zucchini Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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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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