Olive Oil Zucchini Bread
by Daniela MoltaFrom NYT Cooking, this moist loaf, made with olive oil and yogurt, is less sweet and more complex than most zucchini breads.
Olive Oil Zucchini Bread
Rated 4.5 stars by 4 users
Category
Seasonal bread
From NYT Cooking, this moist loaf, made with olive oil and yogurt, is less sweet and more complex than most zucchini breads.
Original recipe: https://cooking.nytimes.com/recipes/1017522-olive-oil-zucchini-bread
Ingredients
1 ½ cups grated zucchini
2/3 cup light brown sugar
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⅓ cup Domaine Lacchaal organic extra virgin olive oil
⅓ cup Greek olive oil
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon grated lemon zest
½ cup walnuts
Directions
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.
Pour the batter into a buttered loaf pan and bake for 45 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. Serve with butter or cream cheese and enjoy.