Lemon Zucchini Bread

 

1½ C. all purpose flour

1 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 C. granulated sugar

2 T. lemon zest (about the zest of 2 lemons)

1 T. lemon juice

2 large eggs, room temperature

2 tsp. vanilla extract

¼ tsp. lemon extract (optional)

½ C. vegetable oil

⅓ C. plain Greek yogurt, room temperature

1 C. grated zucchini

1 C. powdered sugar

2 T. fresh lemon juice

 

Preheat oven to 350°F and line or grease 9×5 inch baking pan with cooking spray or with parchment paper. In a medium size bowl whisk together the flour, baking powder, baking soda and salt. In a large bowl whisk together the zucchini, sugar, oil, yogurt, eggs, lemon zest and lemon juice until smooth and combined. Add the flour mixture into the wet mixture/zucchini mixture and stir or fold to combine – do not over mix. Pour batter into prepared loaf pan. Bake in a preheated oven until the top is golden brown and a toothpick pushed into the center comes out clean, approx 45-50 minutes. Once out of the oven, allow it to cool in pan on cooling rack for ten minutes. Then remove and allow it to cool completely on cooling rack. Once cool make the lemon glaze if using by whisking the powdered sugar with the lemon juice – mix in a little extra lemon juice for a runnier glaze or more powdered sugar for a thicker glaze – then drizzle over loaf. Garnish with lemon zest if desired and slice and serve. Mix enough powdered sugar to make a thick glaze and drizzle on the loaf. Garnish with more lemon zest if you wish. Cover with plastic wrap and store zucchini bread at room temperature for 2-4 days in and airtight container or in the fridge for up to 1 week.