Friends, it’s August already. I am a teacher and although summer always flies, this year it has whizzed by even faster. After making up 10 snow days and taking a class in June, I blinked and….here we are! Summertime is also garden time, and by August most people are trying to find uses for those zucchini that are taking over the garden. We love roasted zucchini, sautéed zucchini, zucchini brownies, and the very yummy standby, zucchini bread. I used to make double batches of that cinnamon laden goodness when our boys were at home. It has been one of our granddaughter Emily’s favorites. When she was little, she called it “Bikini Bread,” and that name has stuck.
I wondered what would happen if I substituted cinnamon with lemon, and, after tasting it, I. LOVE. IT! The ingredients differ a bit from traditional zucchini bread, as it has Greek yogurt (I used plain nonfat) in addition to the oil. It gives it a wonderful texture without making it too dense, which would also work for muffins, I’m sure. I did short the sugar by about ¼, which is just my personal preference. Fresh lemon makes this a light, luscious bread that could be eaten for breakfast, snack, dessert or anytime. The lemon glaze is definitely a must, as it gives it an even more delicious citrus flavor. I think I’ve found a new favorite that will be a summertime staple for us, and I hope you will enjoy it as much as we do.
Lemon zucchini bread
1 cup oil
6 ounces Greek yogurt (I used plain nonfat but could use lemon or vanilla)
1 tablespoon lemon juice
2 cups sugar
3 cups flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 teaspoons lemon zest
1 teaspoon salt
2 cups grated zucchini (I peeled mine, but you don’t have to. If it is larger, take seeds out)
1 teaspoon vanilla
1 cup powdered sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees and prepare two 8 ½-inch by 4 ½-inch loaf pans with baking spray.
Cream together oil, Greek yogurt, lemon juice and sugar. Add eggs one at a time, beating well after each addition. Add flour, baking powder, baking soda, salt and lemon zest and stir until blended. Add in zucchini and vanilla. Once combined, pour into the two bread pans. Bake for 50-60 minutes, or until a toothpick comes out clean. Allow to cool 10 to 20 minutes before removing from the loaf pans and then place them on a cooling rack. Mix lemon juice and powdered sugar together until well combined. With the bread on the cooling rack, spoon the glaze over the bread. Enjoy! ♦