"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Olive Oil Zucchini Bread Recipe

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This recipe for Olive Oil Zucchini Bread, by , is from Noffke Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Alexis Noffke


Butter, for the pan
1 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 cups/190 grams all-purpose flour
teaspoon/3 grams salt
teaspoon/3 grams baking soda
teaspoon/2 grams baking powder
1 teaspoons/4 grams ground cinnamon
teaspoon/1 gram ground nutmeg
1 teaspoon/2 grams finely grated lemon zest
cup/55 grams chopped walnuts (optional)

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.

Number Of Servings:
Number Of Servings:
One 8-inch loaf
Preparation Time:
Preparation Time:
1 1/2 hours




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