Healthy Zucchini Bread with Olive Oil and Walnuts

Irresistible Zucchini Bread

Zucchini is one of the vegetables my husband grows in our garden, and each season, we’re blessed with an abundance of them. The beauty of zucchini is that a single plant yields so much produce. Inspired by our crop, I started developing this zucchini bread recipe. 

I experimented with different techniques for preparing the zucchini. I blended it in my food processor, resulting in a batter with few to no visible green specks. It was tasty, but the texture was quite heavy. I also grated and strained the zucchini, but the bread turned out a little dry. 

Many zucchini recipes call for squeezing and straining the shredded zucchini to remove excess liquid, but I found the key to this zucchini bread recipe on my third try. I add the grated zucchini immediately to the wet ingredients right after grating, without letting it sit to release liquid. After testing many versions, this is the technique I prefer. 

I decided to see if my youngest niece and nephews would approve. Some vegetables make them cringe, so I offered them a slice of ‘Ruthy’s cake’. With smiles, all three took a slice. After one bite, two bites, they shared that my bread was very delicious, so much so that they all ate a second piece!

Key Ingredients

• Flour: For this recipe, I use all-purpose flour, which forms the structural base of the bread. I have not tried it with gluten-free all-purpose flour, but I assume it would be okay. 
• Baking powder is an essential leavening agent in this recipe. It helps the bread rise, creating a light and springy texture. For best results, always check that your baking powder is not expired. 
• Baking soda works in tandem with the acidity in the sugar and zucchini, aiding in the bread’s rise. 
• Spices: Ground cloves add a woody, sweet depth to the bread’s flavor profile. Ground cinnamon adds an inviting aroma and flavor and complements the zucchini beautifully. 
• Extra virgin olive oil gives this zucchini bread recipe richness. I choose a full-bodied Greek olive oil that imparts a lovely flavor and keeps the bread moist and soft for days after baking.
• White granulated sugar provides the right level of sweetness for this bread. While I experimented with using dark brown sugar, which gave the bread a gingerbread-like flavor, I found that white sugar delivers the taste I was aiming for in this recipe.
• Eggs act as a binding agent. They also add richness and contribute to the bread’s tender crumb.
• Plain Greek yogurt: I use full-fat Greek-style strained yogurt, which lends moisture and a slight tang to the bread. The yogurt’s acidity also helps activate the baking soda, resulting in a tender and well-risen loaf.
• Zucchini: Fresh zucchini is essential for the best flavor and texture. Use a box grater to shred the zucchini, and do this once all the other ingredients are measured to preserve as much moisture as possible. Grating the zucchini too early will cause it to release its juices prematurely. 
• Walnuts add a delightful crunch and texture contrast to the soft, moist bread. They are entirely optional; feel free to omit them or substitute with another type of nut if you prefer.

How to Make Healthy Zucchini Bread

• Get ready. Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf tin with parchment paper and set it aside. 
• Mix the dry ingredients. In a large bowl combine 2 cups (250g) all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon ground cloves, 1 tablespoon ground cinnamon, 1/2 cup chopped walnuts (45g) walnuts (optional), and 1/2 teaspoon salt. Mix thoroughly until well combined, then set aside.
• Mix the wet ingredients. In a second medium bowl, add 1/2 cup (125 ml) extra virgin olive oil, 2 eggs, 3/4 cup (200g) plain Greek yogurt, and 3/4 cup (150g) granulated sugar. Whisk together until well combined. 
• Add the zucchini. Use a box grater to grate 1 1/2 cups (240 g) of zucchini and add it to the wet ingredient mixture. Stir to fully incorporate.
• Mix the batter. Add the wet mixture to the bowl of dry ingredients. Using a wooden spoon or spatula, gently stir until just combined, with no streaks of flour remaining. Take care not to overmix the batter.
• Fill the tin. Pour the batter into your prepared loaf pan or muffin tin, spreading it out evenly and smoothing the top.
• Bake. Place the loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool. Once baked, remove the bread from the oven and let it cool in the pan for 15 minutes. After 15 minutes, remove the bread from the pan and transfer it to a wire rack to cool completely. The bread will be too delicate and soft to slice while still warm. Once cooled, slice the bread into thick pieces and enjoy.

Make Zucchini Muffins Instead

You can use this same batter to make Zucchini Muffins, and there is something uniquely satisfying about having your own muffin! Consider doubling the recipe and baking both options. It freezes beautifully, so you can save some for later. This recipe yields 12 large muffins and takes 20-30 minutes to bake at the same temperature as the loaf. 

Perfect Pairings

Zucchini bread is delicious on its own; however, you can also serve it with butter, honey, or cream cheese. It is a wonderful accompaniment to coffee and tea. 

To make it part of a breakfast spread, serve it alongside creamy scrambled eggs and a fruit salad.

How to Store Zucchini Bread

Proper storage is essential to keep your zucchini bread fresh and delicious. Here’s how to store and freeze your bread for the best results:

• Counter Storage. This bread remains moist for up to two days when kept on the countertop. To maintain freshness, wrap it well or store it in an airtight container. If the weather is hot or humid, it’s best to refrigerate the bread. 
• Refrigerator. For longer storage, place the zucchini bread in an airtight container and refrigerate. It will stay fresh for up to five days. 
• Freezer. This recipe is perfect for freezing. Once the bread has cooled completely, place it in a freezer bag and freeze for up to one month. When you’re ready to enjoy it, remove the bread from the freezer, thaw it, and serve. For a warm treat, reheat slices in the oven, toaster, or microwave.