Olive Oil Zucchini Bread
User Reviews
5.0
6 reviews
Excellent
Olive Oil Zucchini Bread
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Olive Oil Zucchini Bread is delicious and super moist, made healthier with more than two cups of zucchini, Greek yogurt, and part whole wheat flour. This is a great way to use up any zucchini (or summer squash) you have in your garden, and it's the perfect way to have veggies, whole grains, and healthy fats for breakfast!
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Ingredients
- 2 cups shredded zucchini (plus another optional ¼-½ cup to top the bread, from about 1 large or 2 small zucchini)
- ½ cup extra-virgin olive oil (or other oil, see notes)
- ¾ cup brown sugar packed
- 2 eggs
- ½ cup Greek yogurt (or sour cream, see notes)
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg (see notes)
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup all-purpose flour
- ½ cup whole wheat flour (see notes)
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Instructions
- Place the grated zucchini onto a clean towel and set aside. Preheat your oven to 350 degrees F. Grease a loaf pan liberally with olive oil and set aside.
- In a large bowl, whisk together all of the ingredients besides the zucchini and flours (½ cup olive oil, ¾ cup brown sugar, 2 eggs, ½ cup Greek yogurt, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ½ teaspoon kosher salt, 1 teaspoon baking powder, 1 teaspoon baking soda).
- Add the all purpose flour (1 cup) and whole wheat flour (½ cup) to the bowl. Mix together until just combined.
- Pat the zucchini with the clean towel to remove some of the excess moisture (it doesn't have to be completely dried out, but give it a good squeeze). Add the grated zucchini (2 cups) to the bowl and fold it in.
- Add the batter to the greased loaf pan. Spread it out evenly. Sprinkle the extra ¼-½ cup of grated zucchini on top, if using. Bake at 350 degrees F for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- For best results, allow the zucchini bread to cool in the pan for at least 10 minutes before attempting to remove it. Run a knife along the edges, then flip upside down and tap the pan gently to dislodge it. Slice into 8-10 slices and serve.
Notes
- ⅓
- ½ cup
- ¼
- ½ you use to replace the whole wheat.
- Store the zucchini bread in an airtight container at room temperature for about 3 days, or in the fridge for about a week. Cool completely before storing.
- Serve the zucchini bread plain, or with salted butter or cream cheese spread on it. You can also butter it on both sides and give it a quick grill in a skillet until it's browned and crispy and warmed up - my favorite!
- Yellow summer squash can be used in place of zucchini. Sometimes it can have more water content, so make sure to give it a really good squeeze before adding the grated squash to the batter.
- Extra-virgin olive oil is great for its health benefits, but you can use another olive oil, or canola or vegetable oil.
- Greek yogurt and sour cream can be used interchangeably in this recipe. They are both rather thick - if you want to use regular plain yogurt, which is thinner, I recommend using ⅓ cup instead of ½ cup. You can also use ¼ cup of milk (or plant-based milk) in place of the Greek yogurt.
- For the nutmeg, you can omit it if you like. I like to grate whole nutmeg on my microplane zester - it has a stronger, fresher taste.
- For the whole wheat flour, I recommend white whole wheat flour or whole wheat pastry flour, but regular will work just fine. If you want to omit the whole wheat flour and use all white flour, I recommend adding 2 tablespoons of all-purpose flour in addition to the ½ you use to replace the whole wheat.
- I prefer a glass loaf pan because it doesn't retain heat as much as metal, so with the long baking time the bottom doesn't get too dry or overcooked. If using metal, I suggest a lighter color.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
42mg
(14%)
Sodium
312mg
(13%)
Potassium
238mg
(7%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
124IU
(2%)
Vitamin C
6mg
(7%)
Calcium
74mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 312mg | 13% |
| Potassium | 238mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 124IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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