Almond Lemon Zucchini Bread

• 2 eggs
• 4 egg whites
• 1 1/4 cups sugar
• 1/4 cup oil
• 2/3 cup nonfat vanilla yogurt or 2/3 cup fat-free lemon yogurt
• 1 teaspoon almond extract
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 3 cups finely grated zucchini
• 1/2 cup sliced almonds
• 2 cups flour
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons turbinado sugar
• 6 tablespoons sliced almonds

1. Beat eggs with a whisk in a large mixing bowl.
2. Add sugar, oil, yogurt, extracts, lemon juice and zucchini.
3. Add flours, baking powder and soda, and salt.
4. Spray 3 small loaf pans with cooking spray and pour batter into loaf pans.
5. Sprinkle each loaf with turbinado sugar and sliced almonds.
6. Bake at 350 degrees for 1 hour.

eggs, egg whites, sugar, oil, nonfat vanilla yogurt, almond, lemon juice, lemon zest, vanilla, zucchini, almonds, flour, whole wheat flour, baking powder, baking soda, salt, turbinado sugar, almonds

Taken from www.food.com/recipe/almond-lemon-zucchini-bread-329089 (may not work)