Recipes Articles Collections Meal Plans Wikis About

Lemon Basil Zucchini Bread

Editor's Choice
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
This is truly everything I could have dreamed of in a loaf of zucchini bread. It is gently sweet, with a brightness from the lemon that is perfectly balanced by the herbal notes of the basil sugar.


Total Cooking Time


Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
Serves 8
Basil Sugar
1/4 cup
Fresh Basil, firmly packed
1/2 cup
I use organic cane sugar
Lemon, zested
1/2 tsp of zest
Zucchini Bread
2 Tbsp
Ground Flaxseed
soaked in 5 Tbsp water for 5 minutes
1 1/2 cups
Grated Zucchini
1/3 cup
Granulated Sugar, No Prep
1/3 cup
1/3 cup
Large Lemon, juiced, zested
2 Tbsp of juice, 1 Tbsp of zest
1 3/4 cups
1 Tbsp
Baking Powder
1 tsp
Baking Soda
1/2 tsp
Other Ingredients
to taste
Crème Fraîche
for topping

Author's Notes

Store basil sugar in a covered container in the refrigerator until ready to use (will keep refrigerated for up to 2 weeks). Loaf will keep in an airtight container for several days. You can also wrap in foil & store frozen for up to 3 months - thaw in the fridge overnight or in a warm oven for 20 minutes.


Step 1
Bring some water to boil in a saucepan and prepare an ice bath in a small bowl.
Step 2
Blanch the Fresh Basil (1/4 cup) leaves by placing the leaves in the boiling water for 10 seconds, then plunge them into the ice bath until the leaves are cool.
Step 3
Remove the leaves from the ice bath and thoroughly, but gently, dry the leaves (I gently squeeze them & then spread them out & press them between 2 paper towels to dry them as much as possible.
Step 4
Process the Granulated Sugar (1/2 cup), basil, and zest of the Lemon (1) in a food processor until the basil is fully incorporated into the sugar, about 30 seconds to 1 minute. Set aside.
Step 5
Preheat your oven to 350 degrees F (175 degrees C). Coat an 8x4-inch loaf pan with cooking spray or butter, set aside.
Step 6
In a large bowl, add the Granulated Sugar (1/3 cup), 1/3 cup of the basil sugar, zest and juice of the Lemon (1), Ground Flaxseed (2 tablespoon) mixed with 5 Tbsp Water, Olive Oil (1/3 cup), Yogurt (1/3 cup), and Vanilla Extract (1 teaspoon). Whisk until well combined.
Step 7
Add the Zucchini (1 1/2 cup) to the wet ingredients and stir until zucchini is incorporated.
Step 8
In a separate bowl, sift together the All-Purpose Flour (1 3/4 cup), Baking Powder (1 tablespoon), and Baking Soda (1 teaspoon). Add in Salt (1/2 teaspoon) and whisk to combine.
Step 9
Incorporate the dry ingredients into the wet ingredients in three additions, gently folding with a spatula to combine.
Step 10
Pour the batter into the prepared pan and bake until a toothpick inserted in the middle comes out clean, 45 to 55 minutes. The finished loaf will have a golden-brown crust.
Step 11
Let the bread cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 12
Best eaten the next day (if you can handle waiting). Serve alone at room temperature in slices, or top each slice with a dollop of Crème Fraîche (to taste) and Basil Sugar.

Share Your Comments

Tap to Rate:
Leave a comment


You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.