Best Olive Oil Zucchini Bread Recipes

Olive Oil Zucchini Bread image

Provided by Melissa Clark

Time 1h30m

Yield One 8-inch loaf

Number Of Ingredients 15

Butter, for the pan
1 1/2 cups/185 grams grated zucchini
2/3 cup/140 grams light brown sugar
1/3 cup/80 milliliters olive oil (or other oil such as safflower or canola)
1/3 cup/80 milliliters plain Greek yogurt
2 large eggs
1 teaspoon/5 milliliters vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon/3 grams salt
1/2 teaspoon/3 grams baking soda
1/2 teaspoon/2 grams baking powder
1 1/2 teaspoons/4 grams ground cinnamon
1/4 teaspoon/1 gram ground nutmeg
1 teaspoon/2 grams finely grated lemon zest
1/2 cup/55 grams chopped walnuts (optional)

Steps:

Heat oven to 350 degrees. Butter an 8-inch loaf pan.
In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

Olive Oil Zucchini Bread with Lemon & Cardamom image

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 12

2 cups white whole wheat flour (can sub all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cardamom (can sub 1/2 teaspoon ground nutmeg)
1/2 cup olive oil
1/2 cup pure maple syrup (I use Grade A for baking)
1/3 cup dark brown sugar
2 large eggs
1 tablespoon freshly grated lemon zest
1 teaspoon pure vanilla extract
2 cups finely grated zucchini (from about 2 medium zucchini)

Steps:

Preheat oven to 375 degrees Fahrenheit. Rub a 8" x 5" loaf pan with olive oil or spray with an oil mister.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
Pour the batter into the loaf pan and smooth the top with a spatula.
Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!