Lemon Zucchini Bread
Yields: 1 loaf
- 1/2 cup Plain Greek yogurt
- 2 tablespoons lemon zest
- 1 and 1/2 tablespoons lemon EXTRACT
- 1 large egg
- 1/3 cup coconut oil, melted and cooled)
- 2 tablespoons honey
- 1/2 cup coconut sugar or white sugar
- 1/2 cup oat flour blended up regular oats
- 1 cup white flour or use white-whole wheat
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup lightly packed grated zucchini
- 1/2 cup powdered sugar
- 1/8 teaspoon lemon extract
- 1-2 tablespoons fresh lemon juice
- Pinch of salt
Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the grated zucchini.
Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan.
In a bowl, stir together the Greek yogurt, lemon zest, lemon extract, 1 large egg, coconut oil, honey, and sugar. Stir in the zucchini.
In a separate bowl, stir together the oat flour (measured AFTER blending. I use regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, and salt.
Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
Pour the mixture into the prepared pan.
Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides.
If needed tent some tin foil over the top to keep the top from over-cooking.
Remove, allow to slightly cool, and then invert onto a plate.
For the glaze: whisk together all of the ingredients and add lemon juice until you’ve reached desired consistency. You do want this glaze quite thick because it will melt over the hot bread.
Pour the glaze over the bread while still warm from the oven.