How To Make: Lemon Zucchini Bread

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and cost-effective.

Preheat oven to 350º F and lightly grease a 9x5-inch loaf pan with butter or non-stick spray.

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl or mixer, beat together sugar and canola oil, then mix in eggs and Greek yogurt.

Once eggs are fully incorporated, mix in lemon juice and vanilla extract.

Gradually fold in dry ingredients until incorporated, then gently fold in grated zucchini and lemon zest.

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.

Remove from oven and let cool.

For the glaze: whisk lemon juice into powdered sugar until smooth, stirring in lemon zest, if desired.

Once cake has fully cooled, pour glaze over cake and let set until hardened.

Slice, serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens