Lemony Olive Oil Zucchini Bread

Needs

• oven
• loaf pan
• olive oil (1/2 cup)
• plain Greek yogurt (1/4 cup)
• vanilla extract (1 tsp)
• demerara sugar (6 tbsp) -- Really any large-grain sugar. I used turbinado
• granulated sugar (1/2 cup)
• lemon (1x)
• large eggs (2x) -- Two large eggs at room temperature
• zucchini (14 oz) -- 14 ounces of unpeeled, whole zucchini, or about two smaller ones
• all-purpose flour (1 3/4 cups)
• ground cinnamon (1/2 tsp)
• kosher salt (1 tsp)
• baking powder (3/4 tsp)
• baking soda (3/4 tsp)

Preparation

1. Preheat oven to 350 degrees fahrenheit
2. Prepare loaf pan with a light coat of olive oil and a strip of parchment paper to ease removal
3. Finely zest the entire lemon with a microplane
4. Mix the sugars and lemon zest, then massage together with your fingers
5. Set aside 2 tbsp of lemon/sugar blend to sprinkle on batter later
6. Add eggs to main sugar blend then whisk until airy and fluffy
7. Add yogurt and vanilla extract to sugar and eggs
8. Slowly add olive oil to eggs, sugar, and yogurt blend, whisking to let the oil emulsify
9. Shred the zucchini on a box grater
10. Wrap the grated zucchini in a clean cloth and squeeze out all excess water
11. Whisk together all dry ingredients, except for sugars
12. Add zucchini to dry ingredients and massage together until well combined
13. Combine all ingredients and fold together until there are no flour pockets
14. Flatten batter into prepared loaf pan
15. Evenly sprinkle the top of the batter with the sugar and lemon blend we set aside earlier
16. Bake for 40-45 minutes or until a cake tester comes out dry