Lemon Olive Oil Zucchini Bread



  • 1¾ cups all-purpose flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 6 tablespoons demerara sugar
  • ½ cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 2 large eggs, at room temperature
  • ½ cup olive oil, plus more for the pan
  • ¼ cup plain Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 14 oz. zucchini, unpeeled and grated on a box grater (about 2 small zucchini), thoroughly squeezed

Preheat oven to 350 degrees. Grease a loaf pan and set aside. 

Prep: Grate zucchini. Place sugars in a medium bowl and massage lemon zest into them, until it looks like wet sand. Reserve 2 tablespoons. Set aside.

Place flour, cinnamon, salt, baking soda and baking powder in a small bowl and whisk to combine. Set aside. 

Add eggs to the sugar mixture and whisk until combined and slightly fluffy, 1 minute. Add vanilla and sour cream, mix until combined. Slowly whisk in oil. 

Gently stir in the grated zucchini into the flour mixture, gently breaking up any clumps with your fingers. Add dry ingredients to the wet and fold just until combined. Pour the batter into the pan, smooth the surface and sprinkle lemon sugar over the top. Bake at 350° oven for 45-50 minutes. It’s ready when a cake tester comes out clean and the top is domed, split is dry and golden brown. 

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