Olive Oil Zucchini Bread Recipe

Name: Olive Oil Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 3/4 teaspoons Baking Soda; 1/2 teaspoons Baking Powder; 1/2 teaspoons Kosher Salt; 1/4 teaspoons Freshly Grated Nutmeg; 2 whole Large Eggs; 3/4 cups Light Brown Sugar, Packed; 1/4 cups Plain Greek Yogurt Or Sour Cream (not Nonfat); 1 teaspoon Lemon Zest; 1/2 teaspoons Vanilla Extract; 1/2 cups Extra Virgin Olive Oil; 1-1/2 cup Grated Zucchini; 1/3 cups Walnuts, Chopped; 1/4 cups Currants Or 1/3 Cup Regular Or Golden Raisins

Servings: persons

1-1/2 cup All-purpose Flour
3/4 teaspoons Baking Soda
1/2 teaspoons Baking Powder
1/2 teaspoons Kosher Salt
1/4 teaspoons Freshly Grated Nutmeg
2 whole Large Eggs
3/4 cups Light Brown Sugar, Packed
1/4 cups Plain Greek Yogurt Or Sour Cream (not Nonfat)
1 teaspoon Lemon Zest
1/2 teaspoons Vanilla Extract
1/2 cups Extra Virgin Olive Oil
1-1/2 cup Grated Zucchini
1/3 cups Walnuts, Chopped
1/4 cups Currants Or 1/3 Cup Regular Or Golden Raisins

1
Preheat oven to 350u00b0F. Grease and flour a 9x5 inch loaf pan.
2
In a large bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt, and nutmeg). In a separate bowl, beat together eggs and sugar until well-combined. Stir in yogurt, zest and vanilla. Stream in the oil while whisking until incorporated. Stir in zucchini.
3
Stir dry ingredients into wet ingredients in 2 to 3 additions. Do not overmix. Fold in walnuts and currants.
4
Pour batter into the prepared pan and smooth top with a spatula. Bake on the center rack of the oven for 40-50 minutes or until a tester inserted into the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
5
Serve with softened butter, honey and sea salt, if desired. Enjoy.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 3/4 teaspoons Baking Soda, 1/2 teaspoons Baking Powder, 1/2 teaspoons Kosher Salt, and more.

Yes, Olive Oil 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.

Olive Oil Zucchini Bread

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