Olive Oil Zucchini Bread for 8 Servings

Instructions:

1. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel or cheesecloth and squeeze firmly over the sink to remove excess water.
2. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. In a large bowl, use a rubber spatula to combine the olive oil, brown sugar, eggs, and vanilla until the mixture is smooth and emulsified.
5. Fold in the squeezed zucchini and lemon zest.
6. Gently stir the dry ingredients into the wet until just combined—stop the moment you see no more streaks of flour.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55 to 65 minutes. Look for a deep golden-brown exterior and a toothpick inserted into the center coming out clean or with just a few moist crumbs.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.