My New Favorite Zucchini Bread Recipe

Name: My New Favorite Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; 1/2 cup of plain yogurt; 1/2 cup of olive oil; 1 3/4 cups of sugar; 2 cups of zucchini; shredded; 2 teaspoons fresh rosemary; finely minced; Zest of one orange (I used a navel orange); Juice from 1/2 of the orange; 3 cups of flour; 1 teaspoon of baking soda; 1/2 teaspoon of baking powder; 1 teaspoon of salt; 1 cup of toasted pecans; chopped ( Or pine nuts if you can swing that)

Servings: persons

3 large eggs
1/2 cup of plain yogurt
1/2 cup of olive oil
1 3/4 cups of sugar
2 cups of zucchini; shredded
2 teaspoons fresh rosemary; finely minced
Zest of one orange (I used a navel orange)
Juice from 1/2 of the orange
3 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of salt
1 cup of toasted pecans; chopped ( Or pine nuts if you can swing that)

1
Preheat your oven to 350 degrees. Grease two loaf pans and set them aside.
2
In a large bowl beat the eggs. Mix in the yogurt, oil, and sugar. Then mix in the shredded zucchini, rosemary, orange zest, and orange juice. Set aside.
3
In a separate bowl whisk together the flour, baking soda, baking powder, salt and toasted nuts.
4
Stir the dry ingredients into the wet ingredients.
5
Once the batter is well combined divide it evenly between the two loaf pans.
6
Bake the loaves for one hour, give or take a few minutes, until a tester inserted comes out clean. My loaves took exactly one hour and were perfect.
7
Remove the loaves from the oven and allow them to cool for 10 minutes inside the loaf pan before transferring them to a cooling rack to cool completely.

1269

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large eggs, 1/2 cup of plain yogurt, 1/2 cup of olive oil, 1 3/4 cups of sugar, and more.

Yes, My New Favorite Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

My New Favorite Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions