Ingredients

Yield: One 8-inch loaf

  • Butter, for the pan
  • 185g grated zucchini (1½ cups)
  • 105g dark brown sugar (½ cup)
  • 80ml olive oil (⅓ cup) (or other oil such as safflower or canola)
  • 80ml plain Greek yogurt (⅓ cup)
  • 2 large eggs
  • 5ml vanilla extract (1 teaspoon)
  • 190g all-purpose flour (1½ cups)
  • 3g salt (½ teaspoon)
  • 3g baking soda (½ teaspoon)
  • 2g baking powder (½ teaspoon)
  • 4g ground cinnamon (1½ teaspoons)
  • 1g ground nutmeg (¼ teaspoon)
  • 2g finely grated lemon zest (1 teaspoon)
  • 55g chopped walnuts (½ cup) (optional)

Method

  1. Preheat oven: Heat oven to 175°C (350°F). Butter an 8-inch loaf pan.

  2. Mix wet ingredients: In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.

  3. Combine dry ingredients: 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.

  4. Bake: 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.

  5. Cool: Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.