Lemon Basil Zucchini Bread

Treat yourself to a heavenly slice of lemon basil zucchini bread, bursting with fresh and herbaceous flavors that capture the essence of summer's beautiful bounty. Savor every bite of this unique way to use up your zucchini!

Last year, I discovered I loved adding basil to sweet recipes when I was on a garden ice cream kick and created my basil ice cream. At the end of summer, it's common to have a surplus of zucchini and herbs, which can be a good problem to have! You might be giving it away to neighbors or adding it to every dish you make, like our zucchini spaghetti sauce. Perhaps you've even baked dozens of variations of zucchini bread. Don't forget to try our blueberry zucchini bread, lavender lemon zucchini bread. If you're looking for a new and exciting recipe to try, here's one you might enjoy.

Tools:

• high-speed blender, food processor, or mortar and pestle.
• 9x5 baking pan
• Parchment paper
• Measuring cups and spoons
• Optional but recommended food scale for most precise measurements
• Lemon zester

Ingredients:

• 1 and ¾ cups all-purpose flour (220 grams) 
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup fresh basil leaves
• ½ cup butter, unsalted, melted 1 stick, (113 grams) 
• ½ teaspoon salt
• ½ cup packed light brown sugar (100 grams) 
• ½ cup granulated sugar (100 grams) 
• 2 large eggs  at room temperature
• ¼ cup cream cheese sub for greek yogurt or sour cream if desired (60 grams) 
• 2 teaspoons pure vanilla extract
• 1 and ½ cups shredded zucchini  (180 grams) 
• 2 small lemons, zest and freshly squeezed juice 

INSTRUCTIONS 

• Make a lemon basil sugar by combining your granulated sugar with zest of one lemon, basil leaves in a high-speed blender, food processor, or mortar and pestle.
• Preheat the oven to 350°F (176°C)
• Prepare a 9x5 loaf pan with parchment paper, leaving some showing on the sides for easy removal. I also lightly grease with butter or cooking spray.
• Add your butter to a small saucepan or to a microwave-safe bowl and melt on low until completely melted. Set aside to let cool.
• Grate zucchini and set aside.
• Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined. Set aside.
• In a medium bowl, whisk the cooled butter, brown sugar, lemon basil sugar, eggs, room-temperature cream cheese, zest of one lemon, lemon juice from both lemons, and vanilla together until combined.
• Pour the wet ingredients into the dry ingredients. Gently stir or whisk until combined.
• Gently fold in zucchini.

• Spread the thick batter evenly into your prepared loaf pan.

• Bake for 55-60 minutes. Baking times vary, so keep an eye on yours, checking for doneness every 5 minutes at the 55-minute mark. The bread is done when a toothpick inserted in the center comes out clean.
• Remove the bread from the oven and allow it to cool before removing from the pan.

NOTES

• It's best to let this loaf cool completely, about two hours, before removing it from the pan.
• Cover and store leftover bread at room temperature for up to 4 days or in the refrigerator for up to 1 week.
• Freeze for up to 2 months, wrapped airtight.