Almond Lemon Zucchini Bread

“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.”
READY IN:
1hr 20mins
SERVES:
30
YIELD:
3 small loaves
UNITS:
US

Ingredients Nutrition

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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