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This is a moist quick bread with Greek yogurt or sour cream in the batter ~ plus lemon zest and lots of fresh grated zucchini ** There's also a light lemon glaze on top ** Makes 2 large or 4 mini loaves * they ship and freeze well too ** You can even make these with sugar or sugar-free! **
Glazed LEMON ZUCCHINI BREAD
1 cup vegetable oil..............................................................................1 TB lemon juice
6 oz Greek Yogurt (plain, lemon or vanilla) ~OR~ sour cream..............3 eggs
2 cups sugar (or 2 cups regular white Splenda)...................................3 cups all purpose flour
1 tsp baking soda (increase to 1-1/2 tsp. if using Splenda)...................1/4 tsp baking powder
2 tsp lemon zest...................................................................................1/2 tsp salt
2 cups grated zucchini (about 1 large zucchini).....................................1 tsp vanilla extract
1/2 tsp. cinnamon
LEMON GLAZE
1 cup powdered sugar (or 3/4 cup plain white Splenda + 1/4 cup cornstarch)
1-2 TB lemon juice
***
Preheat oven to 350. Spray two 8-1/2" (or 4 mini 5") bread pans with non-stick baking spray (containing flour). Set aside.
In a large mixer bowl, beat together oil, Greek yogurt, lemon juice and sugar/Splenda until creamy and combined well. Scrape down the sides of the bowl, and add in eggs, one at a time, beating well after each addition.
Beat in the baking powder, baking soda, salt, vanilla extract, cinnamon and lemon zest. Now, lower the speed and gradually add in the flour until combined. Fold in the zucchini so it's all mixed together well.
Divide batter evenly between the bread pans ~ give each pan a sharp tap on the counter to break any air bubbles inside, and smooth the tops.
Bake large loaves for 45-55 minutes (test the mini-loaves after 35 minutes), or until a cake tester comes out clean. Cool them about 5 minutes on a rack, while you mix up the glaze. Brush the glaze all over the tops (letting it drip down between the loaf and the pan sides), with a little extra glaze in any cracks on top. Let them cool completely before taking out of the pans.
LEMON GLAZE
In a small bowl, whisk the lemon juice into the powdered sugar about 1 tsp. at a time, until it's a smooth, thick consistency.
Glazed LEMON ZUCCHINI BREAD
1 cup vegetable oil..............................................................................1 TB lemon juice
6 oz Greek Yogurt (plain, lemon or vanilla) ~OR~ sour cream..............3 eggs
2 cups sugar (or 2 cups regular white Splenda)...................................3 cups all purpose flour
1 tsp baking soda (increase to 1-1/2 tsp. if using Splenda)...................1/4 tsp baking powder
2 tsp lemon zest...................................................................................1/2 tsp salt
2 cups grated zucchini (about 1 large zucchini).....................................1 tsp vanilla extract
1/2 tsp. cinnamon
LEMON GLAZE
1 cup powdered sugar (or 3/4 cup plain white Splenda + 1/4 cup cornstarch)
1-2 TB lemon juice
***
Preheat oven to 350. Spray two 8-1/2" (or 4 mini 5") bread pans with non-stick baking spray (containing flour). Set aside.
In a large mixer bowl, beat together oil, Greek yogurt, lemon juice and sugar/Splenda until creamy and combined well. Scrape down the sides of the bowl, and add in eggs, one at a time, beating well after each addition.
Beat in the baking powder, baking soda, salt, vanilla extract, cinnamon and lemon zest. Now, lower the speed and gradually add in the flour until combined. Fold in the zucchini so it's all mixed together well.
Divide batter evenly between the bread pans ~ give each pan a sharp tap on the counter to break any air bubbles inside, and smooth the tops.
Bake large loaves for 45-55 minutes (test the mini-loaves after 35 minutes), or until a cake tester comes out clean. Cool them about 5 minutes on a rack, while you mix up the glaze. Brush the glaze all over the tops (letting it drip down between the loaf and the pan sides), with a little extra glaze in any cracks on top. Let them cool completely before taking out of the pans.
LEMON GLAZE
In a small bowl, whisk the lemon juice into the powdered sugar about 1 tsp. at a time, until it's a smooth, thick consistency.
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