You know what the hardest part of baking is? Accepting the hard truth that to end up with the best crumb, you really shouldn’t cut into it early. The wait can feel as long as a family road trip with a teething toddler, but trust me it is worth it.
Using whole wheat pastry flour always creates a surprising light crumb, but between the lemon and the zucchini it is still moist and tender. This recipe only makes one loaf of healthy zucchini bread, but judging by how good those crusty brown edges are, and how quickly this was eaten in my house, I would suggest you double the recipe.
Olive Oil & Lemon Whole Wheat Zucchini Bread(1 loaf)
Preheat the oven to 350F. Use just a drop or two of olive oil to grease a loaf pan. Grate the zucchini and set aside. In a large mixer bowl beat the eggs until light and fluffy, add the sugar and beat for another minute. Add the oil, lemon zest, vanilla, and lemon juice and beat to combine. Sprinkle on top the flour, baking powder, baking soda and salt. Turn the mixer on low and stir until just combined. Use a spatula to fold in anything on the edges.
Pour into prepared pan and transfer to oven. Bake for an hour, or until a toothpick comes out clean. Allow to cool completely before slicing.