Lemon Zucchini Bread

INGREDIENTS

FOR THE BREAD
Cooking spray

• 1 1/2 c. all-purpose flour
• 1 tsp. baking soda
• pinch of kosher salt
• 3/4 c. sugar
• 1/4 c. brown sugar
• 1 large egg
• 1 egg yolk
• 1/2 c. plain yogurt
• Juice of 1/2 a lemon
• 1 tsp. pure vanilla extract
• 2 tbsp. lemon zest, divided
• 1 c. shredded zucchini, from about 1 zucchini
• 1 tsp. water
• 1/2 c. powdered sugar

FOR THE GLAZE

• 1/2 c. powdered sugar
• 1 tbsp. plain yogurt
• 2 tsp. water
• 1 tsp. lemon zest

DIRECTIONS

1. Preheat oven to 350 °. Line a 9”-x-5” loaf pan with parchment paper and grease with cooking spray.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, stir together sugars, egg and egg yolk until smooth, 1 minute. Add yogurt, lemon juice, vanilla, and 1 teaspoon lemon zest and mix until smooth. Add zucchini, then add flour mixture in 3 additions.
4. Transfer batter to prepared dish and bake until a toothpick inserted into the center of the loaf comes out clean, about 50 minutes.
5. Let cool slightly in pan, then transfer to a cooling rack to cool completely.
6. Make glaze: In a small bowl, whisk together powdered sugar, yogurt, water, and lemon zest until smooth. Drizzle over cooled loaf. Slice and serve.

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