Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.75 cup granulated sugar
  • 1 tbsp lemon zest
  • 0.5 cup olive oil
  • 0.5 cup sour cream
  • 2 large eggs
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1.5 cups grated zucchini

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x5 inch loaf pan or line it with parchment paper. Note: Lining with paper prevents the bottom from sticking.
  2. Grate the zucchini using the medium holes of a box grater, leaving the skin on. Keep the zucchini as is; do not squeeze out the water.
  3. In a medium bowl, whisk together the all purpose flour, baking soda, baking powder, and salt. Note: Whisking removes lumps for a smoother crumb.
  4. In a large bowl, whisk the granulated sugar and 1 tbsp lemon zest vigorously. Continue until the sugar looks damp and smells intensely of lemon.
  5. Stir in the olive oil, sour cream, eggs, 2 tbsp lemon juice, and vanilla extract. Mix until the batter is smooth and velvety.
  6. Gently fold in the dry ingredients and the grated zucchini using a spatula. Stir only until no streaks of flour remain to avoid a tough loaf.
  7. Pour the batter into the prepared pan and smooth the top with your spatula.
  8. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean and the top is golden brown.
  9. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Note: Cooling in the pan helps the structure set.
  10. Whisk the powdered sugar, 1-2 tbsp lemon juice, and 0.5 tsp lemon zest together until smooth, then drizzle it over the cooled loaf.