Description
This Olive Oil Zucchini Bread is ultra-moist, warmly spiced, and naturally delicious. Made with shredded zucchini, extra-virgin olive oil, cinnamon, and Greek yogurt, it’s a wholesome loaf perfect for breakfast, snacks, or anytime baking.
Ingredients
- 2 cups shredded zucchini (plus optional ¼–½ cup for topping)
- ½ cup extra-virgin olive oil
- ¾ cup brown sugar, packed
- 2 large eggs
- ½ cup Greek yogurt (or sour cream)
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- ½ cup whole wheat flour
Instructions
- Prep the zucchini: Shred the zucchini and lightly squeeze out excess moisture.
- Mix wet ingredients: Whisk together olive oil, brown sugar, eggs, and Greek yogurt until smooth.
- Add spices: Stir in cinnamon, nutmeg, and salt.
- Add dry ingredients: Sprinkle in baking powder, baking soda, all-purpose flour, and whole wheat flour. Mix gently until combined.
- Fold in zucchini: Add shredded zucchini and fold until incorporated.
- Bake: Pour batter into a greased loaf pan. Top with extra shredded zucchini if desired. Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick comes out clean.
- Cool: Let cool 10 minutes in the pan, then transfer to a rack to finish cooling.
- Slice and serve: Enjoy warm or at room temperature.
Notes
- Do not overmix the batter — this keeps the loaf tender.
- A little moisture left in the zucchini helps make the bread extra moist.
- Replace whole wheat flour with all-purpose flour for a lighter loaf.
- Add chocolate chips, nuts, or lemon zest for easy variations.
- Store at room temperature for 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes