Go Back
–+ servings
A partially sliced loaf of zucchini bread on a platter. Next to this is a stack of 2 plates with forks and a bowl of butter.
Print Recipe
No ratings yet

Zucchini Bread

This delicious, healthy zucchini bread is exceptionally soft and moist, thanks to the combination of zucchini, olive oil, and yogurt. The trick is grating the zucchini at the last minute, once the other ingredients are measured and mixed, just before mixing it into the batter. Bake it in a loaf pan or divide it into a muffin pan for zucchini muffins.
Prep Time15 minutes
Cook Time1 hour
Course: Bread, Breads, Breakfast, Snack
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 12 1 9x5-inch loaf (14 slices) or 12 muffins
Author: Ruth Bardis

Ingredients

  • 2 cups all-purpose flour (250g)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 tablespoon ground cinnamon
  • 1/2 cup chopped walnuts (45 g) (optional)
  • 1/4 teaspoon salt
  • 1/2 cup extra virgin olive oil (125 ml)
  • 2 eggs
  • 3/4 cup plain Greek yogurt (200 g)
  • 3/4 cup granulated sugar (150 g)
  • 1 1/2 cups grated zucchini (240 g)

Instructions

  • Get ready. Preheat your oven to 350°F (180°C). Line a 9x5-inch loaf tin with parchment paper and set it aside.
  • Mix the dry ingredients. In a large bowl combine the flour, baking powder, baking soda, ground cloves, ground cinnamon, walnuts, and salt. Mix thoroughly until well combined, then set aside.
  • Mix the wet ingredients. In a second medium bowl, add the olive oil, eggs, yogurt, and sugar. Whisk together until well combined. Add the grated zucchini to the wet ingredient mixture and stir to fully incorporate. Do not strain the grated zucchini. Including all the juices is essential for keeping the bread super soft and moist.
  • 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.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • To Make Zucchini Muffins: Use a 12-cup muffin pan, greased or lined with paper liners.Bake at 350°F for 20 to 30 minutes. 
  • How To Store Zucchini Bread: 
    • 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 your 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.

Nutrition

Calories: 260.6kcal | Carbohydrates: 31.1g | Protein: 5.5g | Fat: 13.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 7.3g | Trans Fat: 0.003g | Cholesterol: 27.9mg | Sodium: 170.6mg | Potassium: 152.9mg | Fiber: 1.6g | Sugar: 13.9g | Vitamin A: 102.3IU | Vitamin C: 5.4mg | Calcium: 57.7mg | Iron: 1.5mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code