Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • 1 tbsp (6g) lemon zest
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¼ cup (60ml) sour cream
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 2 cups (230g) grated zucchini

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Stir in the granulated sugar and lemon zest.
  3. Create a well in the center of the dry ingredients. Pour in the melted butter, eggs, sour cream, lemon juice, and vanilla. Stir with a spatula until just combined.
  4. Gently fold in the grated zucchini until the batter is thick and chunky. Pour into the prepared pan and smooth the top.
  5. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.