Name: Lemon Zucchini Bread
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Cooking spray -; 1 1/2 c. all-purpose flour -; 1 tsp. baking soda -; Pinch of kosher salt -; 3/4 c. sugar -; 1/4 c. brown sugar -; 1 large egg -; 1 egg yolk -; 1/2 c. plain yogurt -; Juice of 1/2 a lemon -; 1 tsp. pure vanilla extract -; 2 tbsp. lemon zest, divided -; 1 c. shredded zucchini, from about 1 zucchini -; 1 tsp. water -; 1/2 c. powdered sugar -; 1/2 c. powdered sugar -; 1 tbsp. plain yogurt -; 2 tsp. water -; 1 tsp. lemon zest -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Lemon Zucchini Bread

1. Cooking spray -

2. 1 1/2 c. all-purpose flour -

3. 1 tsp. baking soda -

4. Pinch of kosher salt -

5. 3/4 c. sugar -

6. 1/4 c. brown sugar -

7. 1 large egg -

8. 1 egg yolk -

9. 1/2 c. plain yogurt -

10. Juice of 1/2 a lemon -

11. 1 tsp. pure vanilla extract -

12. 2 tbsp. lemon zest, divided -

13. 1 c. shredded zucchini, from about 1 zucchini -

14. 1 tsp. water -

15. 1/2 c. powdered sugar -

16. 1/2 c. powdered sugar -

17. 1 tbsp. plain yogurt -

18. 2 tsp. water -

19. 1 tsp. lemon zest -

How to cook deliciously - Lemon Zucchini Bread

1. Stage

Preheat oven to 350 °. Line a 9”-x-5” loaf pan with parchment paper and grease with cooking spray.

2. Stage

In a large bowl, whisk together flour, baking soda, and salt.

3. Stage

In another large bowl, stir together sugars, egg and egg yolk until smooth, 1 minute. Add yogurt, lemon juice, vanilla, and 1 teaspoon lemon zest and mix until smooth. Add zucchini, then add flour mixture in 3 additions.

4. Stage

Transfer batter to prepared dish and bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.

5. Stage

Let cool slightly in pan, then transfer to a cooling rack to cool completely.

6. Stage

Make glaze: In a small bowl, whisk together powdered sugar, yogurt, water, and lemon zest until smooth. Drizzle over cooled loaf. Slice and serve.