Ingredients

The following ingredients have 4 Servings
  • 2¼ cups all-purpose flour (270 grams)
  • 1 teaspoon baking soda (6 grams)
  • 1 teaspoon kosher salt (3 grams)
  • 1 cup granulated sugar (200 grams)
  • ½ cup unsalted butter (113 grams, melted (1 stick))
  • 2 large eggs (100 grams, room temperature)
  • ½ cup plain Greek yogurt (114 grams, room temperature)
  • 2 tablespoons lemon zest (12 grams, from 2 lemons)
  • 1 tablespoon honey (22 grams)
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2 cups grated zucchini (about 300 grams, with juices)
  • 1 cup powdered sugar (113 grams)
  • 2 tablespoons lemon juice (28 grams, from 1 lemon)

Instruction

  • Preheat oven to 350°F. Prepare a 9x5-inch loaf pan by lining it with parchment paper. Set aside.
  • In a medium bowl, whisk the all-purpose flour, baking soda, and salt together. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and eggs together until smooth, about 2 minutes.
  • Beat in the Greek yogurt, lemon zest, honey, and vanilla extract until combined, about 1 minute.
  • Stir in the zucchini, then fold in the flour mixture and mix until everything is just combined.
  • Pour the batter into the prepared loaf pan and bake in the oven for 60-70 minutes, or until an inserted toothpick comes out clean.
  • Let cool on a wire rack before glazing.
  • Once the bread has cooled completely, whisk together the powdered sugar and lemon juice to create a glaze. Pour the glaze over the bread and then let set.
  • Cut, serve, and enjoy.