Lemon Zucchini Bread

1 Cup vegetable or canola oil
6 oz Greek Yogurt (lemon or vanilla) I used lemon
1 T lemon juice
3 large eggs
2 C sugar
3 C all purpose flour
1 tsp baking soda
1/4 tsp baking powder
2 tsp lemon zest
1 tsp salt
2 C grated zucchini
1 tsp vanilla extract

LEMON GLAZE
1 C powdered sugar
1 T lemon juice

Optional lemon zest topping: 2 T

1.  Preheat oven  to 350° And coat two 8 1/2 x 4 1/2 bread pans with cooking spray.   In a large bowl, cream together oil, Greek yogurt, lemon juice, and sugar.   Once combined add in eggs, one at a time,  beating well after each addition.

2.  In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add in lemon zest and stir together.   Add dry ingredients into wet ingredients, and mix just until combined. Add in zucchini and vanilla extract , and stir.

3.  Once combined, divide batter evenly into two bread pans. Bake for 55-60 minutes, or until a cake tester comes out clean. Allow to cool for 10-20 minutes before removing from the pan and placing on the cooling rack.

4.  GLAZE. Mix lemon juice and powdered sugar together until well combined. With bread on cooling rack pour glaze over bread.

5.  TOPPING.  Sprinkle zest over top of the glaze.  Enjoy!

I USED A LITTLE MORE LEMON IN THE BATTER THEN IT CALLS FOR.