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250 South Northwest Hwy, Suite 320
Park Ridge, IL 60068

(847) 232-2828

Inspired by the History, Style & Romance of Italy.
Creating certified organic wine, balsamic vinegar & olive oil.


Walnut Zucchini Bread

Amy Wright

Who doesn’t like Zucchini bread? We’re celebrating National Zucchini Bread day with an easy to prepare, not too sweet version. We tinkered a serious eats recipe omitting cinnamon, using less sugar, more yogurt, additional chopped walnuts & Villa Gabriella Certified Organic, Extra Virgin Olive Oil instead of vegetable oil. We also drained the excess moisture out of the grated zucchini for a lighter, less dense version. Enjoy it toasted for a healthy breakfast or delicious afternoon snack. Makes two 9 x 5 loaves.

Simple Ingredients:

  • 3/4 cup Villa Gabriella Organic Extra Virgin Olive Oil extra for brushing the pan
  • 3 large eggs, room temperature beaten
  • 2 cups finely grated zucchini with excess moisture drained (3 medium zucchini -1 1/2 pounds
  • 3 cups unbleached all-purpose flour (approx. 1 pound)
  • ¾ packed cup light brown sugar or granulated sugar
  • 7 oz.  plain whole Greek yogurt
  • 1 ½ cups chopped walnuts
  • 1 ½ teaspoons sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder

Easy Directions:

  1. Preheat oven to 350°F & grease two 9- by 5-inch loaf pans with olive oil.
  2. Grate zucchini & drain excess moisture with a clean cloth dish towel. Place zucchini in a large bowl, discard excess moisture.
  3. Add olive oil, Greek yogurt, vanilla extract & sugar to grated zucchini, mix ingredients.
  4. Add eggs & mix until sugar is dissolved.
  5. In another large bowl, combine flour, salt, baking soda, baking powder & lemon zest.
  6. Pour dry ingredients into wet ingredients & blend until flour is fully incorporated into a thick batter, fold in chopped walnuts, do not overmix.
  7. Scrape batter into the 2 prepared loaf pans, dividing batter evenly.
  8. Bake on middle rack until a tooth pick or knife inserted in the center comes out completely clean, approx. 55 minutes. Checking after 45 minutes & continue to check every 5 minutes until done.
  9. Set loaf pans on a rack, cool for 30 minutes. Run a knife or spatula around the edges to release & flip loaves.
  10. Slice, serve & enjoy. Zucchini bread will keep for up to 2 days at room temperature wrapped in foil, if it lasts that long!