Ingredients
1¾ cups all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
¾ teaspoon baking powder
¾ teaspoon baking soda
6 tablespoons turbinado sugar
½ cup granulated sugar
2 teaspoons finely grated lemon zest
2 large eggs, at room temperature
½ cup olive oil, plus more for the pan
¼ cup plain Greek yogurt
1 teaspoon vanilla extract
14 oz. zucchini, unpeeled and grated on a box grater (about 2 small zucchini), thoroughly squeezed
Directions
- Grate the zucchini over a towel. Wrap the grated zucchini and squeeze the ever loving shit out of it until most of the water has been removed.
- Turn oven to 350°F and prepare baking pan. Rub olive oil along the inside and place a cut piece of parchment paper within the pan next.
- Add flour, spices, baking powder, baking soda, and salt to one bowl. Whisk to combine.
- In another bowl add the two sugars. Grate the lemon zest into this bowl.
- Massage the sugar / lemon mixture together until it reaches the consistency of wet sand.
- Remove 2 tbsp of this mixture for sprinkling on top of the loaf before putting in the oven.
- Add the two eggs, greek yogurt and vanilla extract and whisk together.
- Slowly pour the olive oil into this mixture while whisking vigorously.
- Take the grated zucchini and fold into the flour mixture with your hands, making sure to break up the flour+zucchini clumps.
- Fold the wet mixture into the dry mixture until there are no pockets of dry flour left.
- Pour this mixture into the baking pan. Sprinkle the sugar mixture we set aside evenly along the top.
- Bake for 45 min or so until a toothpick poked into the middle comes out dry.
- Let cool completely before removing from the baking pan. Try not to eat the entire thing that day.