This lemon olive oil zucchini bread is the perfect combination of a moist zucchini bread beautifully infused with the aromatic flavors of olive oil and lemons!
Author:Winnie Reeves
Prep Time:15 Minutes
Cook Time:60 Minutes
Total Time:1 hour 15 minutes
Yield:12 Servings 1x
Ingredients
Scale
2 Cups (250 g) Unbleached All-Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
3 Large Eggs, Room Temperature
3/4 (150 g) Cup Raw Cane/Granulated Sugar
1/2 Cup (125 ml) Olive Oil
1 Small (11/2 Cups) Zucchini, Grated
1/4 Cup (28 g) Powdered Sugar, Sifted
2–3 Teaspoons Fresh Lemon Juice
Instructions
Preheat oven to 325F (165C). Lightly grease and line a 9” x 5” loaf pan with parchment paper.
Grate (1) small zucchini and transfer to a clean kitchen towel. Lightly squeeze out excess liquid. Alternatively, you can pat excess liquid off grated zucchini with a clean towel. Measure out 1 1/2 cups of grated zucchini and place into a small mixing bowl until ready to use.
In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk ingredients together to combine.
In a separate medium mixing bowl, add the sugar and lemon zest. Use fingertips to incorporated lemon zest into sugar until sugar becomes fragrant with the smell of lemons and takes on a yellow-tinted color.
Add the oil, eggs, and vanilla extract into bowl with lemon-sugar mixture and whisk to combine, about 1 minute.
Pour wet mixture into bowl with dry ingredients. Using a wooden/large spoon, gently mix just until there is no more presence of flour. Take care not to overmix batter.
Using a rubber spatula, gently fold in the grated zucchini into lemon olive oil zucchini bread batter.
Spoon lemon olive oil zucchini bread batter into prepared pan and spread into an even layer using the back of a rubber spatula.
Bake lemon olive oil zucchini bread batter for 60 minutes, rotating the pan halfway through bake time. Lemon olive oil zucchini bread is ready when a toothpick inserted into the center comes out clean.
Allow lemon olive oil zucchini bread to rest in pan for 5-10 minutes before transferring to a cooling rack to cool completely to room temperature.
In a small mixing bowl, add powdered sugar and 2 teaspoons of lemon juice. Whisk ingredients together to combine into a smooth glaze. If glaze is too thick to drizzle, whisk in additional teaspoon of lemon juice.
Drizzle lemon glaze over cooled lemon olive oil zucchini bread before serving.
Notes
Lemon olive oil zucchini bread is even better the next day as the flavors of the lemon, olive oil and zucchini develops in bread.