Lemon Olive Oil Zucchini Bread

Lemon Olive Oil Zucchini Bread

Lemon Olive Oil Zucchini Bread

Our Ferry Building manager loves to bake and it’s become quite the staff favorite - we finally asked her to share her recipe! Her secret was using our Lisbon Lemon oil, which gives the loaf an extra sweet note without a lot of sugar. Makes beautiful muffins as well, easy for sharing!


  • olive oil to grease your pan
  • 1½ cups finely grated zucchini, packed
  • ⅔ cup light brown sugar or Sucanat
  • ⅓ cup Lisbon Lemon EVOO (or any classic EVOO)
  • ⅓ cup plain Greek yogurt
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp finely grated lemon zest (optional but boosts lemony flavor)
  • ½ cup chopped walnuts (optional, see other mix-in options below)


Heat oven to 350F degrees. Grease an 8-inch loaf pan with olive oil (can use Lemon or classic oil).

In a large bowl, mix together wet ingredients: grated zucchini (no need to press out any water - just grate and pack/press it into your measuring cups), sugar, olive oil, yogurt, eggs and vanilla extract.

In a separate bowl, whisk together the dry ingredients: flour, salt, baking soda, baking powder, lemon zest and spices. Then fold the dry ingredients into the wet ingredients, just until moistened - do not over mix. Fold in the walnuts if using.

Pour the batter into the prepared loaf pan and bake for 40-55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.

Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.



  • Make a dozen muffins instead. Bake for 18 minutes.
  • Substitute yellow squash for the zucchini.
  • Replace the nutmeg with ½ teaspoon each of cardamom and ginger, and swap in Blood Orange EVOO for the Lemon.
  • Add 1/4 cup raisins, dried cherries, or freeze-dried raspberries.
  • Add 1/4 cup dark chocolate chips or chopped dark chocolate.

Recipe adapted from New York Times Cooking Melissa Clark.


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