Lemon Zucchini Bread

We always seem to have zucchini forever! I have tons in my freezer and always grate them and then put 1 cup of grated zucchini into ziplock bags and freeze them and use them all winter. I love having zucchini bread, muffins, cookies whatever all winter long. Makes me excited for summer. I found this recipe awhile ago and feel in love with the lemon and zucchini combo. Even if you don't like zucchini, give this a try, you won't even know you are eating a veggie!

1 cup whole wheat flour
1 cup flour
2/3 cup sugar
1 1/2 t baking powder
½ t baking soda
½ t salt
1/4 t nutmeg
1 cup zucchini, grated
1/4 cup canola oil
1 egg, lightly beaten

1 egg white

1 t vanilla
1 T lemon zest
1/4 cup plain yogurt or sour cream

Preheat oven to 350F. Coat a loaf pan with cooking spray. Add flour to a large bowl, followed by the sugar, baking powder, baking soda, salt and nutmeg; stir well with a wire whisk. In another bowl, combine the zucchini, oil, egg and egg white, vanilla, lemon zest and yogurt. Add zucchini mixture to flour mix, combining until just moist. Pour into loaf pan and sprinkle with sugar. Bake for 55 minutes to an hour, or until a toothpick inserted in the middle comes out clean. If you want to do muffins, you can either line the muffin pan with papers or just spray with cooking spray. Bake for about 20 to 25 minutes.