Ingredients:

  • 190g all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 200g granulated sugar
  • 2 tbsp fresh lemon zest
  • 2 large eggs, room temperature
  • 120ml neutral oil
  • 60ml plain Greek yogurt
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp pure vanilla extract
  • 300g grated zucchini
  • 120g powdered sugar
  • 2 tbsp lemon juice for glaze

Instructions:

  1. Combine 200g granulated sugar and 2 tbsp lemon zest in a large bowl. Rub them together with your fingers for 2 minutes until the sugar is moist and highly fragrant.
  2. Add 120ml neutral oil, 2 large room temperature eggs, 60ml Greek yogurt, 1 tbsp lemon juice, and 1 tsp vanilla to the sugar. Whisk vigorously until the mixture is pale and smooth.
  3. In a separate bowl, whisk 190g flour, 0.5 tsp baking soda, 0.5 tsp baking powder, and 0.5 tsp salt.
  4. Stir the 300g grated zucchini into the wet ingredients. Do not squeeze the zucchini; we need that juice to hydrate the flour!
  5. Gently fold the dry ingredients into the wet. Mix until no streaks of white flour remain, being careful not to overwork the dough texture.
  6. Pour the batter into the prepared pan and bake for 50 to 55 minutes until a skewer inserted in the center comes out clean.
  7. Let the bread sit in the pan for 10 minutes, then move to a wire rack. Cool completely.
  8. Combine 120g powdered sugar and 2 tbsp lemon juice until it reaches a thick, pourable consistency.
  9. Pour the glaze over the cooled bread and let it sit for 20 minutes until the surface has a dull, firm crackle.