Judy's Lemon Zucchini Bread

My two zucchini plants are producing a steady stock of squash these days, to the point where I've had to find creative ways to use them. Here is a yummy sweet bread, which we like for breakfast or dessert.

• 2 cup white whole wheat flour
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 2 tsp dried lemon peel or 1 T fresh lemon zest
• 2 eggs, beaten
• 1/4 cup safflower oil
• 1/2 cup honey
• 1 tsp vanilla extract
• 1/2 tsp lemon extract
• 1/4 cup plain non-fat yogurt
• 1 cup grated zucchini (tightly packed)

Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan (or 4 mini loaf pans).

Mix the first 6 ingredients in a large bowl. In another bowl, combine the remaining ingredients.

Add zucchini mixture to flour mix, combining until just moist. Pour into loaf pan(s) and bake for 45-60 minutes, or until a toothpick inserted in the middle comes out clean.

TIPS:
- I add 1 cup of blueberries to this; try other in-season chopped fruit like peaches or strawberries
- For a variation, substitute orange peel and extract for the lemon
- This freezes very well, and the recipe doubles well
- For picky eaters, peel the zucchini before grating and no one will suspect any foreign ingredient!