Preheat oven to 325 degrees. Lemon Poppy Seed Zucchini Bread~ To convert this bread to Lemon Poppy Seed Zucchini Bread, which is of course really yummy, simply add 2 tablespoons of poppy seeds at step 2 along with … As an added bonus, or as I like to say, “Bonus Round!” (bonus points to anyone who gets that movie reference), this Lemon Zucchini Bread recipe is seriously so simple to make! Grease 2 loaf pans (8 1/2" x 4 1/2") then line bottom of pans with parchment paper. Whisk again until smooth. Ursprünglich als Zucchini Lemon Loaf in Taste of Home Juni / Juli 2007 veröffentlicht Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. Greek yogurt zucchini bread is a lighter alternative to classic zucchini bread, thanks to a handful of wholesome ingredients that pack a flavorful punch. I will definitely make this again and again (lots of zucchini to use up…). I've been making it for years. I added a little vanilla and chopped walnuts to the batter, then made a lemon glaze to pour over the bread as soon as it came out of the oven. In a bowl, whisk together the Greek yogurt, lemon zest, lemon extract, egg, coconut oil (measured … These lemon zucchini muffins are the another good example. Add zucchini mixture to flour mix, combining until just moist. Let me introduce Greek Yogurt Lemon Bread. Pour into loaf pan and bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean. Since this recipe makes enough for TWO bread pans, can you use a bundt pan just as well? September 27, 2020 by Misfits Market. . My hubby and I agree that this is the best zucchini bread we’ve ever had. It's made with 100% whole wheat flour and is a great way to get more whole grains in your diet. The bigger the zucchini, the harder, seedier, and less flavorful it becomes. No refined sugar, no flour, no oil. Great for dessert and healthy enough for breakfast or snack. Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan, 8.5 x 4.5-inch size. After the success of my Healthy Chocolate Zucchini Bread, I’m back with another zucchini bread recipe.And let me tell you, I’m super excited about today’s recipe! Butter and dust loaf pan with flour. What a great idea adding lemon zest. Line a 9”-x-5” (22-12cm) loaf pan with parchment paper and grease with cooking spray. Whisk together the sugar, yogurt, eggs, lemon juice and melted butter in a 2-cup glass measure until combined. Add in lemon zest, and stir together. Step 2 Mix flour, baking soda, and salt in a bowl. If you don’t want to use olive oil, you can use canola oil or vegetable oil. Preheat your oven to 350. Just 5 simple ingredients. Shred the zucchini and place it on a couple paper towels to absorb some moisture. Ingredients. Once combined, add in eggs, one … The bread is super moist thanks to the zucchini and olive oil. Plain Greek yogurt; Zucchini; How to Make Lemon Zucchini Bread. Also, 1 cup sugar rather than two., and plain Greek yogurt as that is all I had on hand. Thank you for supporting A Latte Food! If you are tempted to skip the nutmeg, don't! #dessert #lemon #bread #zucchini Bake for 55-60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Healthy Lemon Zucchini Bread that is super moist, lemon-y, sweet and so soft. I used yellow squash because that is what I am growing. It was inspired by reader feedback I received on a Healthy Lemon Cake I posted a few years ago. Nonstick cooking spray or butter, for the pan. Drizzle the glaze on … Hope that helps! This Lemon Zucchini Bread is the BEST! My mom has a fabulous recipe for a classic zucchini bread that she used to make all the time when we were kids. Well, considering that this post is titled “Lemon Zucchini Bread,” and I just shared with you more photos than you probably cared to see, I think you know how this story ends. Then stir in zucchini and lemon zest. Mix lemon juice and powdered sugar together until well combined. I like to let it sit for a bit before I squeeze to release the liquid. ☺️, Delicious! Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon … This recipe is a keeper for sure! Pour into your loaf pan and bake for 40-45 minutes or … Lemon Zucchini Bread can be frozen for 3 months. Come join me as I journey through life one recipe at a time! One of the great things about zucchini is that it goes well with just about any other flavor/ingredient you pair it with; since it’s got its own subtle flavor, you get a combo that isn’t overwhelming, but is nicely balanced out and wholly delicious. Preheat oven to 350. Spray 1 9x5 metal loaf pan with nonstick spray. Add dry ingredients into wet ingredients, and mix just until combined. In a large bowl or mixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt. Spray 3 small loaf pans with cooking spray and pour batter into loaf pans. In another bowl, whisk the eggs with honey, greek yoghurt, sugar and milk; Pour the wet ingredients into the dry ones and slightly whisk until combined. Once combined, add in eggs, one at a time, beating well after each addition. For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in lemon zest, if desired. Total Time 1 hour 10 minutes. Perfect for breakfast or a quick snack! Next time you have an hour to spare and feel like some keto lemon zucchini bread this delicious keto bread recipe is one I certainly recommend that you try out. Full of bright lemon flavor, it makes the perfect breakfast, snack or dessert. It’s nothing short of ahh-mazing! This lemon bread recipe has been a long time in the making. … Our glaze was yogurt-based with a hint of lemon. Ad. Pour batter into greased loaf pan, then place in oven and bake for 45-55 minutes, or until toothpick inserted in center comes out with moist crumbs. It’s unbelievably good and if the lemon version were even in the same category as the more traditional version, it would blow it out of the water. It always smoothes out in the end. The full-fat greek yogurt adds a tangy flavor and creamy texture to the bread. In a medium sized mixing bowl, whisk together the flour, salt, baking soda, and baking powder. 1 large This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. Hi Joy, I’ve never tried it in a bundt pan, but I think it could work. Hi Michelle, can the all-purpose flour be replaced by a GF flour? I'm Michelle and this is where you'll witness my baking addiction. 1 Scheibe: 187 Kalorien, 8 g Fett (1 g gesättigtes Fett), 28 mg Cholesterin, 195 mg Natrium, 25 g Kohlenhydrate (12 g Zucker, 1 g Ballaststoffe), 3 g Protein. stir together eggs, yogurt, lemon juice, lemon zest, vanilla, salt, and zucchini stir in flour, baking soda, and blueberries pour batter into prepared baking pan and bake for 50-60 minutes at 350° We ate one and delivered a warm loaf, dripping with icing, to my in-laws next door. Grab a cup of coffee and eat your heart out with me. This super-moist zucchini bread is a great way to use up homegrown summer zucchini! This moist lemon zucchini bread has a slightly tart lemon flavor and a tangy lemon glaze. You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. Here, you’ve got a dense, moist crumb cake that’s lightened up by the zucchini, bright and citrusy with the fresh lemon juice, and with a little tang from some lemon Greek yogurt. Set aside. This healthy vegan lemon zucchini bread is light, fluffy and perfectly tender, with a subtle lemon glaze.Halfway between the zucchini bread and the lemon loaf, it’s the best of both made healthy!. While the bread is cooling, whisk together powdered sugar and lemon juice. I like to use the mini loaf pans which bake a little faster and are easy to share with friends and family too! In a large bowl, cream together oil, Greek yogurt, lemon juice and sugar. My garden is still keeping me well stocked with zucchini and I’m still whipping up delicious zucchini breads. Pour the lemon zucchini bread batter into the greased and floured bread pan. Add zucchini mixture to flour mix, combining until just moist. Also, my bake time was considerably longer than 55 minutes. 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