Zucchini Bread

by | Jun 19, 2016 | Breads & Grains | 0 comments


Butter, for the pan
1 ½ cups grated zucchini
⅔ cups light brown sugar
⅓ cup olive oil (or other oil such as safflower or canola)
⅓ cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
½ cups chopped walnuts (optional)


Heat oven to 350 degrees. Butter an 8-inch loaf pan.

In a large bowl, mix zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.

Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold in dry ingredients. Add nuts.

Pour into a buttered oaf pan; bake 40-55 minutes; turning pan around after about 20 minutes. Bake until a knife inserted into the middle comes out clean.

Cool on a rack for 10 minutes; then remove and place loaf on rack to cool completely before cutting and serving.