Recipe by Theresa Burke, DVM, Upper Arlington, Ohio
First place, Quick Breads (Fruit Bread Loaf), 2017
Baking temperature: 350 degrees
Baking time: 60 minutes
Yield: 1 9x5” loaf
Ingredients
Bread:
- 1 c vegetable oil
- 6 oz. lemon Greek yogurt
- 1 T lemon juice
- 3 eggs
- 2 c granulated sugar
- 3 c King Arthur All-Purpose Flour
- 1 t baking soda
- ¼ t baking powder
- 2 t lemon zest
- 1 t salt
- 2 c grated zucchini
- 1 t vanilla extract
Lemon Glaze:
- 1 c powdered sugar
- 1-2 T lemon juice
Garnish:
Instructions
- Preheat oven to 350 degrees F and coat a 9x5” loaf pan with nonstick baking spray
- In a large bowl, cream together the oil, Greek yogurt, lemon juice and sugar
- Next, add one egg at a time, beating well after each addition
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add in lemon zest and whisk to combine
- Add flour mixture to wet ingredients, mix until just combined
- Add in zucchini and vanilla extract, and stir
- Pour batter into pan. Bake for approximately 60 minutes or until a cake tester comes out clean. Cover loaf with aluminum foil after approximately 45 minutes to prevent over-browning
- Allow to cool at least 10-20 minutes before removing from pan and placing on wire rack to cool completely
- Mix lemon juice and powdered sugar together until well combined
- With the bread still on the wire rack, drizzle glaze over the loaf
- Sprinkle lemon zest over the top of the glaze as desired