Melissa Clark’s Olive Oil Zucchini Bread
Olive oil balances the sweetness in this breakfast bread. Plus, anything Melissa Clark makes is usually a winner!
Recipe by Melissa Clark for The New York Times. Photo by Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Yield: One 8-inch loaf
INGREDIENTS
Butter, for the pan
1 ½cups/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
1½ cups/190 grams all-purpose flour
½ teaspoon/3 grams salt
½ teaspoon/3 grams baking soda
½ teaspoon/2 grams baking powder
1½ 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)
DIRECTIONS
Step 1
Heat oven to 350 degrees. Butter an 8-inch loaf pan.
Step 2
In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
Step 3
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.
Step 4
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.
Step 5
Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.
