Lemon Yogourt Zucchini Loaf
If you are looking for a delicious alternative for the season’s zucchini, look no more!
Needed for this recipe:
Sunshine Coast Olive Oil Co. Lemon or Butter Olive Oils (or a combination of both)
Sunshine Coast Sicilian Lemon White Balsamic
2 cups all-purpose flour, plus more for pans1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon fine sea salt
1 cup zucchini, grated
¾ cup granulated sugar
1/3 cup plain Greek yogurt
2 large eggs, at room temperature
1 tablespoon lemon juice
1 tablespoon lemon zest
5 tablespoons Sunshine Coast Olive Oil Co. Lemon or Butter Olive Oil plus a little for the pan
1 cup blueberries
1 cup powdered sugar, sifted
2 tablespoons Sunshine Coast Olive Oil Co. Sicilian Lemon White Balsamic
Oil an 8½ by 4½-inch loaf pan. Dust with flour, tapping out any excess.
Place grated zucchini in a sieve and sprinkle with a few Tablespoons of the sugar. Let ‘sweat’ to release excess moisture.
Preheat the oven to 375°F.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In another bowl mix the remaining oil, sugar, yogourt, eggs, lemon juice, zest.
Squeeze the zucchini with paper towels to wring out any excess moisture. Stir together the zucchini, the yogurt mixture, and flour mixture until just combined. Mix in blueberries.
Pour batter into prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55 minutes.
Transfer to a wire rack to cool.
In a small bowl combine the powdered sugar and Sicilian Lemon Balsamic until a thick glaze forms. Spread evenly over the bread and allow to set for 30 minutes.