Easy Zucchini Bread with Claire Saffitz

Ingredients

• 14 oz Zucchini (medium, grated and squeezed dry)
• 1 each Lemon (zest only, organic if possible)
• 2 large Large Eggs (room temperature)
• 0.25 cup Greek Yogurt (plain, full‑fat)
• 1.75 cup All-Purpose Flour (sifted)
• 0.5 cup Olive Oil (extra‑virgin, light flavor, for baking)
• 0.25 cup Demerara Sugar (light brown, adds crunch on top)
• 0.5 cup Granulated Sugar (adds sweetness without overwhelming)
• 0.75 teaspoon Baking Powder
• 0.75 teaspoon Baking Soda
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Ground Cinnamon
• 1 teaspoon Vanilla Extract (pure vanilla)

Instructions

1. Preheat Oven

   Set the oven to 350°F and position the rack in the center.

   Time: PT5M

   Temperature: 350°F

2. Prepare Loaf Pan

   Brush a thin layer of olive oil on the bottom and sides of the pan, then line it with parchment paper cut to the pan’s dimensions.

   Time: PT5M

3. Grate Zucchini

   Using the large holes of a box grater, grate the zucchini directly over a clean kitchen towel.

   Time: PT3M

4. Squeeze Out Moisture

   Gather the grated zucchini in the towel, twist and squeeze firmly to extract as much liquid as possible. Discard the liquid.

   Time: PT5M

5. Measure Zucchini

   Weigh or measure roughly 14 oz (about 2 cups) of the squeezed zucchini and set aside.

   Time: PT1M

6. Combine Dry Ingredients

   In a small bowl whisk together the flour, cinnamon, kosher salt, baking powder, and baking soda until evenly distributed.

   Time: PT3M

7. Mix Sugars and Lemon Zest

   In the large bowl combine the demerara sugar, granulated sugar, and lemon zest. Massage with your fingers until the mixture resembles wet sand.

   Time: PT3M

8. Whisk Eggs into Sugar

   Add the two eggs to the sugar‑zest mixture and whisk vigorously until the mixture lightens in color and becomes slightly fluffy.

   Time: PT2M

9. Add Yogurt, Vanilla, and Oil

   Stir in the vanilla extract and Greek yogurt. While whisking continuously, slowly stream in the olive oil until fully emulsified.

   Time: PT3M

10. Incorporate Dry Ingredients

    Fold the dry‑ingredient mixture into the wet mixture just until no flour pockets remain.

    Time: PT3M

11. Add Zucchini

    Add the squeezed zucchini to the batter. Break up any clumps and fold until the shreds are evenly coated.

    Time: PT3M

12. Transfer to Pan and Top

    Pour the batter into the prepared loaf pan, smooth the surface, and sprinkle the reserved 2 Tbsp of lemon‑zest sugar mixture over the top.

    Time: PT2M

13. Bake

    Place the pan on the center rack and bake for 40–45 minutes, until the top is golden‑brown, domed, and a cake tester inserted into the center comes out clean.

    Time: PT45M

    Temperature: 350°F

14. Cool

    Remove the loaf from the oven, let it rest in the pan for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely (about 1 hour).

    Time: PT15M

Nutrition Facts

Calories

353

Protein

1.8 g

Carbohydrates

31 g

Fat

15 g

Fiber

1 g