Browsing the New York Times the other day, this recipe for zucchini bread using greek yogurt and olive oil caught my eye. It is delicious – more subtle and complex than other zucchini bread recipes. You can taste the olive oil, and the walnuts add the perfect textural contrast.
Preheat the oven to 350 and butter an 8″ loaf pan.
Mix the Wet Ingredients In a large bowl, stir together 1 1/2 cups grated zucchini, 2/3 cup light brown sugar, 1/3 cup olive oil, 1/3 cup plain Greek yogurt, 2 large eggs and 1 tsp vanilla extract.
Mix the Dry Ingredients In another large bowl, stir together 1 1/2 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp finely grated lemon zest and 1 cup walnuts.
Stir the dry ingredients into the wet ingredients and mix thoroughly. Pour the batter in the loaf pan and bake for 45-55 minutes, turning the pan halfway through. The bread is done when a knife or toothpick inserted in the middle comes out clean.
Cool on a wire rack for ten minutes and then remove the bread from the pan and cool on a rack completely before cutting.
- 1 1/2 cups grated zucchini
- 2/3 cup light brown sugar
- 1/3 cup olive oil
- 1/3 cup plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp finely grated lemon zest
- 1 cup walnuts