Olive oil and lemon zucchini bread

Grate the unpeeled zucchini on the large holes of a box grater over a clean kitchen towel, trimming the stem end.

Wring the grated zucchini out hard over the sink and discard the liquid.

Heat the oven to 350 with a rack in the center; brush the loaf pan with olive oil and line it with parchment.

Whisk the flour, cinnamon, salt, baking powder and baking soda together in the smaller bowl.

Combine the Demerara and granulated sugars in the larger bowl, grate the lemon zest in and massage until it looks like wet sand.

Remove two tablespoons of the lemon sugar and set aside for the top.

Whisk the eggs into the sugar until paler and a little fluffy.

Whisk in the vanilla extract, then the Greek yogurt.

Stream the olive oil in slowly while whisking constantly so it emulsifies to a satiny texture.

Toss the squeezed zucchini into the dry ingredients and break up the clumps so the shreds are evenly coated.

Fold the zucchini and dry ingredients into the wet mixture until no flour pockets remain.

Scrape into the prepared pan, smooth the surface and sprinkle the reserved two tablespoons of lemon sugar over the top.

Bake at 350 on the center rack about 40 minutes, until domed, split, golden brown and a tester comes out clean; hers took about 45 minutes.

Cool about an hour, cut around the short sides and lift out by the parchment.