Almond Lemon Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Because I love the taste of lemon and almonds together and a had a large zucchini to use up, I took a recipe from the Canada Bed & Breakfast Hosts and put my own twist on it. Ingredients:
2 eggs |
4 egg whites |
1 1/4 cups sugar |
1/4 cup oil |
2/3 cup nonfat vanilla yogurt or 2/3 cup fat-free lemon yogurt |
1 teaspoon almond extract |
1 teaspoon lemon juice |
1 teaspoon lemon zest |
1 teaspoon vanilla extract |
3 cups finely grated zucchini |
1/2 cup sliced almonds |
2 cups flour |
1 cup whole wheat flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
6 tablespoons turbinado sugar |
6 tablespoons sliced almonds |
Directions:
1. Beat eggs with a whisk in a large mixing bowl.
2. Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
3. Add flours, baking powder and soda, and salt.
4. Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
5. Sprinkle each loaf with turbinado sugar and sliced almonds.
6. Bake at 350 degrees for 1 hour.
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