Ingredients
The following ingredients have 10 Servings
- 2 cups (254 grams) all-purpose flour, plus more for pans
- 1 pound (453 grams) zucchini, washed with ends trimmed
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/3 cup (95 grams) plain Greek yogurt
- 2 large eggs, at room temperature
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 5 tablespoons (71 grams) unsalted butter, melted and cooled
- 1 cup (125 grams) powdered sugar, sifted
- 2 tablespoons lemon juice
Instruction
- Grease an 8 1/2 by 4 1/2-inch loaf pan. Dust with flour, tapping out any excess.
- Using a food processor or box grater, shred the coarsely shred the zucchini. Toss with 2 tablespoons of the sugar, and place in a fine mesh strainer set over a bowl. Allow to drain of excess water for at least 20 minutes.
- Preheat the oven to 375°F.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a glass measuring cup stir together the yogurt, eggs, and remaining sugar. Add in the lemon extract, lemon juice, lemon zest, and melted butter.
- Squeeze the zucchini with paper towels or cheesecloth to wring out any excess moisture. Stir together the zucchini, yogurt mixture, and flour mixture until just combined.
- Pour batter into prepared pan, smoothing evenly. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 to 60 minutes.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool. Completely cooled bread can be wrapped well and frozen for up to 2 months.
- In a small bowl combine the powdered sugar and lemon juice until a thick glaze forms. Spread evenly over the bread and allow to set for 30 minutes.
- Bread can be covered and stored at room temperature for up to 3 days.
