Zucchini Bread
User Reviews
5
Zucchini Bread
Description
Zucchini Bread uses grated zucchini squeezed of excess moisture to prevent gummy texture, combined with a mix of dry ingredients including cinnamon, nutmeg, and leavening agents. Wet ingredients like olive oil, Greek yogurt, eggs, and vanilla create a moist batter. Adding chopped walnuts contributes texture contrast. Baking at 350˚F for about 70-75 minutes allows the dense, moist loaf to bake through without overbrowning.
The flavor is mild and spiced, with the zucchini adding moisture and subtle vegetal notes that blend into the bread. The crumb is tender but not wet due to proper draining of zucchini. The loaf can be enjoyed sliced for breakfast, snacks, or light dessert with tea or coffee.
Storage tips include keeping at room temperature for a few days, refrigeration afterwards, and freezing individual slices wrapped tightly to retain freshness. Using a thermometer can help determine doneness precisely. Tent the top with foil if browning occurs too quickly before the center is baked through.
Ingredients
- 3 medium zucchini grated (start with about 1 pound of zucchini, then grate
- cooking spray as needed
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¾ cup light brown sugar packed
- ½ cup olive oil
- ½ cup Greek yogurt at room temperature
- 2 egg at room temperature
- 1 teaspoon vanilla extract
- ¾ cup walnuts chopped
Instructions
- Preheat the oven to 350˚F. Generously coat a 9 by 5-inch loaf pan with nonstick cooking spray.
- Using the largest holes on a box grater, grate the zucchini. Wrap in a clean tea towel and place in a colander. Use your hands to squeeze out as much excess as possible, then set aside.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt and nutmeg. Set aside.
- In a large bowl, whisk together brown sugar, olive oil, Greek yogurt, eggs and vanilla extract. Fold the dry ingredient in with a rubber spatula. When only a few streaks of flour remain, add drained zucchini and walnuts and fold until combined.
- Scrape the batter into the prepared pan and bake for 70 to 75 minutes, or until a cake tester inserted in the center of the cake comes out clean.
- Remove from oven and let cool completely on a wire rack before removing from loaf pan.
Notes
- Do not peel zucchini; the skin provides fiber and blends well.
- Remove excess moisture from grated zucchini to prevent gummy bread.
- Store bread tightly wrapped at room temperature for up to 3 days, then refrigerate up to 1 week.
- Freeze slices or whole loaf for up to 3 months, thaw overnight.
- Use a thermometer or toothpick to ensure bread is fully baked; tent with foil if browning too fast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 33mg | 11% |
| Sodium | 215mg | 9% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 11mg | 12% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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