8 servings
AuthorMyHorioOlive oil and yogurt loaf is a quick and easy dessert that has a fresh citrus flavor. Serve with greek coffee or a cup of mountain tea for a delicious treat.
To make Olive Oil and Yogurt Loaf:
Preheat oven to 350 degrees F (180C).
Grease a standard loaf pan with butter, and dust with flour. Tap out any excess flour.
To a small bowl, add the flour, baking powder, and salt, and stir well to combine.
Set aside.
To a large bowl, add the sugar and both zests.
With your fingers, squeeze the lemon and orange zest into the sugar until well incorporated and the sugar is moist.
Add the greek yogurt, olive oil, eggs, and vanilla extract; whisk to blend.
Gently fold in the dry ingredients, only until blended. Pour batter into prepared loaf pan, and smooth the top.
Bake for 50 - 60 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean.
Let the loaf cool in the loaf pan, on a wire rack, for 15 minutes.
Run a knife around the edge of the pan, and remove from pan.
Cool completely.
Serve as is, or sift powdered sugar on top.
Enjoy!
Ingredients
Directions
To make Olive Oil and Yogurt Loaf:
Preheat oven to 350 degrees F (180C).
Grease a standard loaf pan with butter, and dust with flour. Tap out any excess flour.
To a small bowl, add the flour, baking powder, and salt, and stir well to combine.
Set aside.
To a large bowl, add the sugar and both zests.
With your fingers, squeeze the lemon and orange zest into the sugar until well incorporated and the sugar is moist.
Add the greek yogurt, olive oil, eggs, and vanilla extract; whisk to blend.
Gently fold in the dry ingredients, only until blended. Pour batter into prepared loaf pan, and smooth the top.
Bake for 50 - 60 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean.
Let the loaf cool in the loaf pan, on a wire rack, for 15 minutes.
Run a knife around the edge of the pan, and remove from pan.
Cool completely.
Serve as is, or sift powdered sugar on top.
Enjoy!