Almond Lemon Zucchini Bread Recipe

Ingredients for Almond Lemon Zucchini Bread

• 2 large eggs
• Egg Whites
• 1 cup granulated sugar
• ½ cup vegetable oil
• Nonfat Vanilla Yogurt
• Almond Extract
• 2 tablespoons lemon juice
• Lemon Zest
• Vanilla Extract
• 2 cups grated zucchini
• Sliced almonds, to taste (for sprinkling)
• Flour
• Whole Wheat Flour
• 1 teaspoon baking powder
• Baking Soda
• ½ teaspoon salt
• Turbinado sugar, to taste (for sprinkling)

How to Make Almond Lemon Zucchini Bread

1. Preheat oven to 350°F (175°C). Grease and flour three 5x3 inch loaf pans.
2. In a large bowl, whisk together 2 large eggs.
3. 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.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Divide the batter evenly among the prepared loaf pans.
7. Sprinkle each loaf generously with turbinado sugar and sliced almonds.
8. 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.
9. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.