Healthier Zucchini Lemon Bread
European inspired pure Rapeseed oil, kefir, lots of garden fresh zucchini and two whole lemons, make for a healthier zucchini bread.
Servings 1 Large Loaf
Equipment
- Box Grater or Food Processor
- Loaf pan
Ingredients
- 4 Eggs
- 1/2 cup Sugar unrefined sugar, coconut, or date sugar
- 1/2 cup Cold Pressed Rapeseed Oil
- 1 cup Kefir or yogurt
- 3 tbsp Lemon juice about 3 lemons
- 1 tsp Lemon zest extra for glaze
- 2 cups Grated Zucchini
- 3 1/2 cups Flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Powdered Sugar
Instructions
- Preheat oven to 350.
- Brush a little oil inside the loaf pan.
- Whisk the eggs and sugar until light and creamy in color. Whisk in 2 tablespoons lemon juice, zest, oil and kefir.
- Add the grated zucchini, and slowly incorporate the flour, baking powder, salt and baking soda.
- Transfer the batter to the prepared baking pans.
- Bake until tester comes out clean, about 45 – 60 minutes, depending on the pans you use. Cool while you make the Glaze.
- Whisk the remaining lemon juice and powdered sugar. Drizzle across the top of the baked bread. Garnish with a bit of lemon zest.