Ingredients
- Butter, for the pan
- 1 ½ 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 ½ cups/190 grams all-purpose flour
- ½ teaspoon/3 grams salt
- ½ teaspoon/3 grams baking soda
- ½ teaspoon/2 grams baking powder
- 1 ½ teaspoons/4 grams ground cinnamon
- ¼ teaspoon/1 gram ground nutmeg
- 1 teaspoon/2 grams finely grated lemon zest
- ½ cup/55 grams chopped walnuts (optional)
- Nutritional Information
Nutritional analysis per serving (6 servings)
357 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 6 grams protein; 64 milligrams cholesterol; 398 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
One 8-inch loaf
Preparation
- 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.
1 1/2 hours
Dining and Cooking