Lemon Zucchini Bread

This post has been sponsored by Deoleo USA, Inc. All thoughts and opinions are my own.

You guys know Kroger is my go-to grocery store. Last weekend when I was making my weekly grocery run, I came across Carbonell Extra Virgin Olive Oils. They are down the aisle with all other cooking oils. I grabbed the Morisca Extra Virgin Olive Oil variety of olive oil because it has a fruity floral taste that I knew would be perfect in my Lemon Zucchini Bread. Genius idea! You can find the NEW Carbonell line of olive oils at a Kroger store near you by visiting the store locator page. And visit www.CARBONELLUSA.com​ for more information on the terrior profile.

MANZANILLA and MORISCA cultivars are both specific from EXTREMADURA, a region in the South of Spain that respects tradition, embraces nature & imprints it into its olive oils which are very complex but well balanced, offering EVOO with strong fresh & fruity tasting notes. Both varietals are the produce of traditional groves, bringing limited but outstanding quality EVOO obtained thanks to an integrated and sustainable production agriculture.

ARBOSANA and CORRDOBESA cultivars are both grown in ANDALUCÍA, a region that perfectly combines the freshness of its sea with the richness of its mountains, providing a vast variety of olive oils that tend to be very well rounded with smooth taste, very pleasant in the mouth.

Carbonell also uses sustainable farming practices that produce world class olive oil!

I love baking with zucchini and olive oil! The two paired together really take baked goods to the next level. Zucchini not only has a ton of health benefits but it is composed largely of water, which release during baking to keep your baked goods extra moist. You can’t taste any zucchini in this recipe, but you get the most delicious bread!

Carbonell Extra Virgin Olive Oil is Spain’s #1 selling olive oil and I can see why. It has a balanced flavor and complex taste you just don’t get with every brand. Zucchini and Carbonell Extra Virgin Olive Oil is truly the perfect combination in this bread! And I seriously love the innovative no drip “pop up” spout that Carbonell Extra Virgin Olive Oil has!

How to Prepare Zucchini for Bread:

Zucchini is an amazing addition to all of your baking, from breads and cakes.  Most recipes call for grated zucchini, which is as simple as grabbing a grater and getting to work!

Do you peel zucchini for bread?

No, it is not necessary to peel zucchini when you’re making a zucchini bread. Zucchini skin is thin and softens while baking. You (or your kids) won’t even notice it! Plus, a big portion of the vitamins and minerals are found in the peel.

How to Grate Zucchini for Bread:

You’ll definitely want to grate the zucchini to add to your bread (and not dice or chop it).  You want those delicious shreds of moisture in every morsel of this zucchini bread! Use the larger side of a square cheese grater to shred your zucchini.

You will want to get the majority of the water out of the zucchini. To do this, I like to wrap a thin dish towel around the shredded zucchini and squeeze it out over the sink.

How to Make Zucchini Bread:

This Lemon Zucchini Bread is easy to make and like most quick breads, requires just a few minutes of preparation.

• Line the loaf pan with parchment paper (or grease and flour well).
• Grate the zucchini and set aside.
• Combine the wet ingredients and then stir in the dry ingredients.
• Add in the grated zucchini and mix just until combined.
• Pour into prepared loaf pan and bake.

Can you Freeze Zucchini Bread?

Yes! Like most breads, this lemon zucchini bread freezes well. Allow the bread to cool completely before transferring it to the freezer, though. Defrost and enjoy the zucchini bread within 6 months of freezing it!