Lemon Zucchini Bread

Serves 4-6
Time 45 minutes


1 cup extra virgin olive oil
¾ cup Greek yoghurt
Juice and zest of ½ lemon
3 eggs
3 cups self raising flour
½ tsp baking powder
Salt and pepper to taste
2 large zucchini, grated and excess liquid squeezed out


Preheat oven to 180°C.

Line a loaf tin (8in x 4in) with baking paper.

In a large bowl whisk together the eggs, Greek yoghurt, olive oil and lemon juice.

Sift in the flour and baking powder and add lemon zest, salt and pepper. Stir everything together until combined.

Pour the mixture into the lined loaf tin and place in the oven for 35 minutes until risen and golden on top.