Zucchini Bread with Olive Oil

Recipe adapted from: NY Times Cooking Olive Oil Zucchini Bread and fromaliceskitchen.blogspot.com

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• 1½ cups finely grated zucchini (about one regular sized, unsqueezed) – use box grater
• ⅓ cup plain Greek yogurt
• ⅓ cup olive oil 
• ⅔ cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour (I use 1 cup all purpose + 1/2 cup whole wheat)
• ½ teaspoon table salt
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons ground cinnamon (I use pumpkin pie spice)
• ¼ teaspoon ground nutmeg (I skip this)
• 1 teaspoon finely grated lemon zest (optional)
• ½ cup chopped walnuts (optional)

Optional:

SYRUP: Mix 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Pour over bread while warm and allow it to soak in.

LEMON GLAZE: Combine 1 cup confectioners’ sugar and 2 tablespoons lemon juice and pour over the bread. Can be applied after syrup is poured on, or in lieu of syrup.

CINNAMON FROSTING FOR MUFFINS: In large bowl, beat 8 oz softened cream cheese, 1/4 cup softened butter, 1 tsp cinnamon, and 1 tsp vanilla with electric mixer on medium-high speed until smooth. On low speed, beat in 1 1/2 cups powdered sugar until frosting is smooth and creamy.

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1. Set an oven rack to the center position and preheat to 350°F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan and top of parchment.
3. Whisk together all the wet ingredients:
   • 1½ cups finely grated zucchini (about one regular sized, unsqueezed) – use box grater
   • ⅓ cup plain Greek yogurt
   • ⅓ cup olive oil 
   • ⅔ cup light brown sugar
   • 2 large eggs
   • 1 teaspoon vanilla extract
4. In a separate bowl, sift together all the dry ingredients:
   • 1½ cups all-purpose flour (I use 1 cup all purpose + 1/2 cup whole wheat)
   • ½ teaspoon table salt
   • ½ teaspoon baking soda
   • ½ teaspoon baking powder
   • 1½ teaspoons ground cinnamon (I use pumpkin pie spice)
   • ¼ teaspoon ground nutmeg (I skip this)
5. Combine the wet and dry ingredients and mix until just combined.
6. Pour the batter into the prepared pan and bake for about 50 minutes, or until a skewer inserted into the center of the loaf comes out with a few moist crumbs attached (or reaches an internal temperature of 200-F)
7. Allow it to cool in the pan for 10 minutes. Then remove to a cooling rack and cool completely.
8. FOR MUFFINS: Pour into prepared muffin cups and bake at Bake for 5 minutes at 425°F then reduce heat to 350°F and continue baking for another 15-17 minutes. Allow to cool for at least 10 minutes in the pan before serving.
9. Meanwhile, make the syrup, glaze, or frosting.
10. SYRUP: Cook 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. If using syrup, pour over bread while warm and allow it to soak in.
11. LEMON GLAZE: Combine 1 cup confectioners’ sugar and 2 tablespoons lemon juice and pour over the bread. Can be applied after syrup is poured on, or in lieu of syrup.
12. CINNAMON FROSTING FOR MUFFINS: In large bowl, beat 8 oz softened cream cheese, 1/4 cup softened butter, 1 tsp cinnamon, and 1 tsp vanilla with electric mixer on medium-high speed until smooth. On low speed, beat in 1.5 cups powdered sugar until frosting is smooth and creamy.