
Lemon Zucchini Bread
Yields: 1 loaf
Ingredients:
- 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
Glaze
- 1/2 cup powdered sugar
- 1/8 teaspoon lemon extract
- 1-2 tablespoons fresh lemon juice
- Pinch of salt
Directions:
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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.
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Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan.
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In a bowl, stir together the Greek yogurt, lemon zest, lemon extract, 1 large egg, coconut oil, honey, and sugar. Stir in the zucchini.
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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.
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Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
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Pour the mixture into the prepared pan.
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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.
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If needed tent some tin foil over the top to keep the top from over-cooking.
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Remove, allow to slightly cool, and then invert onto a plate.
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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.
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Pour the glaze over the bread while still warm from the oven.