LEMON ZUCCHINI BREAD
3 cups all purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 cups sugar
Zest of 2 lemons
1 cup lemon olive oIl
1 tbsp fresh lemon juice
1 tbsp Nielsen Massey Lemon Paste
1 tsp Nielsen Massey vanilla bean paste
2 cups grated zucchini (squeeze out excess water)
3/4 cup plain greek yogurt (or sour cream)
Lemon Glaze(2 cups powdered sugar, 1 tbsp lemon paste, 3 tbsp fresh lemon juice, 1 tbsp Silk vanilla flavored creamer, zest of 1 lemon)
Preheat oven to 325 degrees. Grease and flour 2 8″x4″ loaf pans. Set aside.
In a medium bowl sift together flour, salt, baking powder and baking soda. Set aside.
In large bowl, combine sugar and lemon zest. With a fork, stir lemon and sugar till fragrant. Whisk lemon sugar mixture with eggs, lemon olive oil, lemon juice, vanilla and lemon paste. Whisk until smooth. Stir in dry ingredients until combined. Mixture will be thick. Stir in zucchini and greek yogurt until well combined.
Separate batter evenly into 2 loaf pans.
Bake for 60-65 minutes or until tester inserted in the center comes out clean.
Let loaves cool for 5 mins. Turn loaves onto cooling rack and cool completely.
For the glaze – mix juice of 1 lemon (apprx 3 tbsp) with 2 cups of powdered sugar. Add vanilla creamer and lemon paste. Whisk until smooth. Drizzle glaze over cooled loaves. Sprinkle top w/ lemon zest.