Greek Yogurt Lemon Zucchini Bread

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest
  • 1 cup Zucchini, lightly packed

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Flour, white
  • 1 1/2 tbsp Lemon extract
  • 1/2 cup Oat flour
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 Pinch Salt
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Dairy

  • 1/2 cup Lemon flavored greek yogurt

Found on chelseasmessyapron.com

Description

Directions

• Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the grated zucchini. (See video tutorial above this recipe)
• Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan.
• In a bowl, stir together the Greek yogurt, lemon zest, lemon extract, 1 large egg, coconut oil (measured when melted and cooled), honey, and white sugar. Stir in the zucchini.
• In a separate bowl, stir together the oat flour (measured AFTER blending. I use regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, and salt.
• Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
• Pour the mixture into the prepared pan.
• Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides.
• If needed tent some tin foil over the top to keep the top from over-cooking.
• Remove, allow to slightly cool, and then invert onto a plate.
• For the glaze: whisk together all of the ingredients and add lemon juice until youve reached desired consistency. You do want this glaze quite thick because it will melt over the hot bread.
• Pour the glaze over the bread while still warm from the oven.