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
- 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, 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 overmix. 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.