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Blender Lemon Loaf<\/p>\nBlender Lemon Loaf<\/p>\n
<\/p>\n
3 large Eggs<\/p>\n
3\/4 C. Cane Sugar<\/p>\n
1 \u00bd C. AP Flour<\/p>\n
1\/2 C. melted Coconut Oil (not hot)<\/p>\n
1 C. Greek Yogurt<\/p>\n
1\/4 tsp. Salt<\/p>\n
2 tsp. Baking Powder<\/p>\n
Zest from a Lemon<\/p>\n
2 T. Fresh Lemon Juice<\/p>\n
2 tsp. Vanilla Extract<\/p>\n
<\/p>\n
1 CUP Powdered Sugar<\/p>\n
1\/4 CUP Maple Syrup<\/p>\n
1\/2 tsp. Vanilla Extract<\/p>\n
1\/2 tsp. Lemon Zest<\/p>\n
<\/p>\n
Preheat oven to 350F. Spray a 9×5 inch loaf pan with cooking spray. In a bowl, combine flour, salt and baking powder. Add eggs, sugar, coconut oil, Greek yogurt, lemon juice, vanilla extract and lemon zest to a blender and blend until smooth. Add flour and pulse a few times to combine. Do not over mix. Pour batter into the pan and bake for 35-40 minutes until the top is golden and toothpick inserted comes out clean. Let bread cool inside the pan for 5-10 min. Then remove and transfer to a cooling rack to cool completely. Whisk ingredients for the glaze together. Drizzle over the bread. Slice and serve<\/p>\n","protected":false},"excerpt":{"rendered":"
Blender Lemon Loaf 3 large Eggs 3\/4 C. Cane Sugar 1 \u00bd C. AP Flour 1\/2 C. melted Coconut Oil (not hot) 1 C. Greek Yogurt 1\/4 tsp. Salt 2 tsp. Baking Powder Zest from a Lemon 2 T. Fresh Lemon Juice 2 tsp. Vanilla Extract 1 CUP Powdered Sugar 1\/4 CUP Maple Syrup 1\/2 tsp. Vanilla Extract 1\/2 tsp. Lemon Zest Preheat oven to 350F. Spray a 9×5 inch loaf pan with cooking spray. In a…<\/p>\n