Ingredients:

  • 1.5 cups grated zucchini (approx. 225g)
  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 0.5 cup full-fat Greek yogurt (120g)
  • 0.5 cup neutral oil (120ml)
  • 2 large eggs
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (120g)
  • 1.5 tbsp fresh lemon juice (for glaze)
  • 1 tsp heavy cream

Instructions:

  1. Preheat oven to 350°F (180°C) and grease your loaf pan thoroughly. In a large bowl, combine the granulated sugar and lemon zest. Rub them together with your fingertips until the sugar is moist and fragrant. This simple step is what separates a good bread from a great one.
  2. Whisk the oil, eggs, Greek yogurt, lemon juice, and vanilla into the sugar mixture. Once smooth, stir in the 1.5 cups of grated zucchini. Note: Don't drain the zucchini; that liquid is vital for the bread's hydration.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the zucchini mixture. Stop mixing as soon as no streaks of flour remain to ensure a velvety texture.
  4. Pour the batter into the prepared pan. Bake for 55 minutes until a tester comes out clean or with just a few moist crumbs. If the top browns too quickly, tent it loosely with foil halfway through.
  5. Let the bread rest in the pan for 10 minutes before moving it to a wire rack. This allows the structure to set so it doesn't fall apart when you remove it. It should feel heavy and substantial.
  6. While the bread cools, whisk together the powdered sugar, lemon juice, and heavy cream. Pour it over the bread once it is completely cool so the glaze sets into a beautiful, opaque sheet rather than soaking in.