Zesty Olive Oil & Zucchini Loaf

1. Preheat the Oven

Preheat your oven to 350°F (175°C) to ensure it's ready when you are. While the oven is warming up, generously butter an 8-inch loaf pan to prevent your loaf from sticking.

2. Combine Wet Ingredients

In a large bowl, combine the grated zucchini, light brown sugar, olive oil, plain Greek yogurt, eggs, and vanilla extract. Mix these ingredients thoroughly using a rubber spatula until everything is well combined.

3. Prepare Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, ground cinnamon, ground nutmeg, and finely grated lemon zest. This ensures that all the dry ingredients are evenly distributed and helps the loaf rise properly.

4. Combine Wet and Dry Ingredients

Now, gently fold the flour mixture into the zucchini mixture. Folding gently is key here to incorporate the ingredients without deflating the batter, which ensures a tender loaf. If you’re using walnuts, fold them in at this stage as well.

5. Bake the Loaf

Pour the batter into the prepared loaf pan, making sure it’s evenly spread. Place the pan in your preheated oven and bake for 40 to 55 minutes. At the halfway point, rotate the pan to ensure even baking. The loaf is ready when a toothpick inserted into the center comes out clean.

6. Cool the Loaf

Allow the loaf to cool in the pan on a wire rack for about 10 minutes. Then, carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving. This cooling step is crucial as it allows the loaf to set and makes slicing easier.