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Lemon Zucchini Bread Recipe

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This recipe for Lemon Zucchini Bread, by , is from Smith-Bushong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dana Lasher


1 cup canola oil
6 ounce greek yogurt (lemon of vanilla)
1 tablespoon lemon jiuce
3 eggs
2 cups sugar
3 cups flour
1 teaspoon baking soda
teaspoon baking powder
2 teaspoons lemon zest
1 teaspoon salt
2 cups grated zucchini (aprox 1 large zucchini)
1 teaspoon vanilla

1 cup powdered sugar
1-2 tablespoon lemon juice

2 tablespoons lemon zest

Heat oven to 350 Spray or grease 2 loaf pans.

1. Cream oil, greek yogurt, lemon juice, and sugar. Then add eggs, one at a time, beating well after each egg.

2. In a separate bowl, sift flour, baking powder, baking soda, and salt. Add the lemon zest and stir.

3. Add the dry mixture to the wet mixture and mix just until combined.

4. Add zucchini and vanilla, stir.

5. Pour into the 2 bread pans. Bake 55-60 minutes or until a cake tester comes out clean. (Mine is usually done well before this time range)

6. Cool 10-20 minutes before removing from pan and placing on cooling rack.

7. Mix lemon juice and powdered sugar, pour glaze over the bread. Sprinkle zest over the top.

Number Of Servings:
Number Of Servings:
2 loaf pans
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For those who grow zucchini, this is a great way to use it up. This is a good summer treat, and freezes well too. This quick bread has a yummy lemon flavor, you hardly know you're eating zucchini bread!




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