Ingredients for Almond Lemon Zucchini Bread
- 2 large eggs
- Egg Whites (not specified in recipe)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 teaspoon almond extract
- 2 tablespoons lemon juice
- Lemon Zest (not specified in recipe)
- Vanilla Extract (not specified in recipe)
- 2 cups grated zucchini
- generously sprinkled sliced almonds
- 2 cups all-purpose flour
- Whole Wheat Flour (not specified in recipe)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- generously sprinkled turbinado sugar
- 1 teaspoon lemon extract
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How to Make Almond Lemon Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour three 5x3 inch loaf pans.
- In a large bowl, whisk together 2 large eggs.
- Add 1 cup granulated sugar, ½ cup vegetable oil, ½ cup plain yogurt, 1 teaspoon almond extract, 1 teaspoon lemon extract, 2 tablespoons lemon juice, and 2 cups grated zucchini. Mix well.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the prepared loaf pans.
- Sprinkle each loaf generously with turbinado sugar and sliced almonds.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the bread browns too quickly, cover loosely with foil.
- Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
2g
Carbs
6g
