Ingham County Fair’sLemon Zucchini Bread

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From the 2014 Home Baked Bread and Rolls competition; sponsored by Aunt Millie’s

Ingredients: Bread

  • ¼ cup butter, melted
  • 2 tablespoons Greek yogurt
  • 1 ½ cups + 2 tablespoons all-purpose flour
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • Lemon juice from 2 lemons
  • ½ teaspoon salt 
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup zucchini
  • Zest of 3 lemons

Ingredients: GLAZE 

  • Juice from 1 lemon
  • ¼ cup powdered sugar

Directions

  1. Preheat oven to 350°F and spray 9” x 5” loaf pan. In a medium bowl, whisk together butter, Greek yogurt, sugars, vanilla, egg, lemon juice and zest. Stir until evenly combined. 
  2. Add flour, baking powder, baking soda and salt. Mix until just combined, do not over mix. Fold in zucchini.
  3. Pour into greased and floured pan and bake for 45 – 50 minutes or until a toothpick inserted in the center comes out clean. 
  4. Once completely cooled, mix glaze ingredients and pour over bread.

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