Ingredients
The following ingredients have 4 Servings
- 1/2 cup canola oil (or your favorite oil)
- 1/4 cup vanilla Greek Yogurt
- 1 tablespoon lemon juice
- 2 eggs
- 1 cup sugar (I used Zulka)
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp lemon zest
- 1/2 tsp salt
- 1 cup zucchini (grated (1 medium zucchini) and place grated zucchini between paper towels to soak up excess water from zucchini.)
- 1 tsp vanilla extract
Instruction
- Preheat oven to 350 degrees and spray a 9x5 baking pan with non-stick spray.
- In a bowl sift together flour, baking powder, baking soda, salt, then add lemon zest, and whisk or stir together until combined.
- In a large bowl, whisk together oil, Greek yogurt, lemon juice and sugar until very well combined.
- Add in the eggs, one at a time, beating well after each addition.
- Pour dry ingredients into wet ingredients, and mix until almost combined.
- Add in zucchini and vanilla extract and continue stirring until just combined.
- Pour batter into your prepared baking loaf pan.
- Bake for 50-55 minutes, or until a cake tester comes out clean.
- Allow to cool at least 15 minutes before removing from the pan to place on a cooling rack.
- Delish!
