A lemon version of a popular summer treat. Try putting some of those extra zucchini into this delicious bread (it’s really more like cake).
Bake: 325°F for 60 min
Makes 1 large 5” x 9” loaf pan, or 2 small 8” x 4” loaf pans
Ingredients:
½ c. butter or substitute*
3 eggs
½ greek yogurt
1 tsp. Vanilla
1 tbsp. Lemon juice
¾ c. sugar
2 ½ c. Grated zucchini
Ingredients:
3 c. Flour**
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Salt
Directions:
Preheat oven to 325°F. Melt butter a little. Mix butter, sugar, eggs, vanilla, yogurt, and lemon juice. Add zucchini and mix. Mix flour, baking soda, baking powder, and salt in separate bowl. Add wet mixture to dry and stir well. Empty mixture into greased pan (or pans) and bake for 55 minutes. Allow to cool completely before removing loaf from pan. Enjoy!
notes:
*I used Earth Balance Vegan Buttery Sticks in this recipe
**I like to use spelt flour, but any all purpose flour will work