Lemon Zucchini Bread

28 Jun

What to do with all these summer zucchinis!?

Made bread, duh.

The amazing thing that happens when once-in-a-blue-moon, I leave work at 6pm, is that I get to actually make dinner, make dessert, and bake breakfast for the next day! Really love all the extra time in the evening!

This turned out sweet enough, but not over sweet, and not terribly overpoweringly zucchini-like.

Ingredients

  • 1 c reg flour
  • 1 c whole wheat flour
  • 2 tsp baking powder
  • pinch tsp salt
  • 2 eggs
  • 1/4 c canola oil
  • 1/2 c sugar
  • 1/3 c milk
  • 4 tbsp fat-free plain yogurt
  • Juice and zest from 1 lemon
  • 1 medium zucchini, grated (don’t peel it)

Method

  • Preheat oven to 350
  • Whisk dry ingredients (flours, powder, salt) together in a large bowl.
  • Then whisk eggs lightly in a medium bowl. Add canola oil and sugar until smooth. Whisk in the lemon zest, then  milk and yogurt, then lemon juice. Finally stir in (don’t whisk) the grated zucchini.
  • Once wet ingredients are mixed well, pour all wet onto dry ingredients and stir until blended well.
  • Pour into a greased loaf pan and bake for ~45 min, or until a knife comes out smooth.
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