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: Butter, for the pan; 1 1/2 cups/185 grams grated zucchini; ⅔ cup/140 grams light brown sugar; ⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola); ⅓ 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)

Servings: persons

Butter, for the pan
1 1/2 cups/185 grams grated zucchini
⅔ cup/140 grams light brown sugar
⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola)
⅓ 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)

1
Heat oven to 350 degrees.
2
Butter an 8-inch loaf pan.
3
In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
4
Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl.
5
Fold the dry ingredients into the wet ingredients.
6
Fold in the walnuts if using.
7
Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking.
8
The bread will be done when a toothpick inserted into the middle comes out clean.
9
Cool on a wire rack for 10 minutes.
10
Remove the bread from the pan and cool on a rack completely before cutting and serving.

625

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 15 ingredients. The key ingredients include: Butter, for the pan, 1 1/2 cups/185 grams grated zucchini, ⅔ cup/140 grams light brown sugar, ⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola), 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.

That's it — enjoy your meal!

Olive Oil Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions