Whole Wheat Lemon Yogurt Bread

• 1-1/2 cup Whole Wheat Flour
• 3/4 cups Sugar
• 1/2 teaspoons Salt
• 1/4 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 whole Egg
• 1/3 cups Canola Oil
• 1 cup Low Fat Plain Greek Yogurt
• 2 Tablespoons Lemon (juice, Divided Use)
• 1/2 teaspoons Vanilla
• 2 teaspoons Grated Lemon Peel
• 3/4 cups Powdered Sugar
• Cooking Spray

1. Preheat oven to 325 degrees F.
2. Squeeze the lemon juice from a fresh lemon and put it in a small bowl. Then grate the peel and put it in another small bowl.
3. Combine flour, sugar, salt, baking powder and baking soda in a bowl. Set aside.
4. In another larger bowl, stir egg, oil, yogurt, 1 tablespoon of lemon juice, vanilla and lemon peel. Once mixed, add dry ingredients into the wet ingredients. Mix well.
5. Pour mixture into a greased loaf pan. Bake for 45 minutes.
6. While baking, mix together the powdered sugar and remaining lemon juice to create a glaze. When bread is done baking and has COMPLETELY cooled, apply glaze. I do this by grabbing a spoon and weaving the glaze over the bread in zigzags.
7. Slice, eat and enjoy!

whole wheat flour, sugar, salt, ubc, baking soda, egg, canola oil, greek yogurt, lemon, vanilla, lemon peel, powdered sugar, spray

Taken from tastykitchen.com/recipes/breads/whole-wheat-lemon-yogurt-bread/ (may not work)