Walnut Zucchini Bread

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 Graziella 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 Graziella 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 over mix.

  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!

RecipesAmy WrightComment