Sarah’s Lemon Zucchini Bread

With a touch of lemon from our Lemon Olive Oil, this zucchini bread hits a home run on taste.

Cooking Time: 1 Hr    Servings: 12

Products needed:

The Olive Scene Lemon Olive Oil

The Olive Scene Mild Extra Virgin Olive Oil


  • 3 eggs

  • 1/2 c Olive Scene Lemon Infused Olive Oil

  • 1/2 c Olive Scene mild Extra Virgin Olive Oil

  • 1 3/4 c sugar

  • 2 c grated zucchini

  • 2 teaspoons vanilla extract

  • 3 c all-purpose flour

  • 3 teaspoons cinnamon

  • 1/8 teaspoon nutmeg

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 teaspoon salt

  • 1/2 c chopped walnuts or pecans (optional)

  • 1 c dried cranberries/raisins/chocolate chips or a combination of all! (optional)


  1. Preheat oven to 350°F.

  2. Grease and flour two 8×4 inch loaf pans.

  3. In a large bowl, beat the eggs with a whisk.

  4. Mix in oil and sugar, then zucchini and vanilla.

  5. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

  6. Stir into the egg mixture (be careful not to over-mix!).

  7. Divide the batter into prepared pans.

  8. Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean.