What: Olive oil zucchini bread. Olive oil and Greek yogurt instead of butter, brown sugar, lemon zest, cinnamon and nutmeg. Becoming a house regular, so the mix-ins change with whatever’s in the cupboard.
Source: NYT Cooking, “Olive Oil Zucchini Bread” (archived)
Verdict: Tasty and moist. First one used a ginormous zucchini I was gifted, grown organically on a small farm.
Next time: The recipe calls for 140 grams of brown sugar; I went with 100. Right call.
Bakes
- Bake 1 (Jul 19) — crushed macadamia nuts + Guittard dark chocolate chips (no walnuts in the house). Pictured above.
- Bake 2 — ran out of macadamia, so sliced almonds and raisins.
My version
One 8-inch loaf. Adapted from NYT Cooking (their full recipe at the links above).
- 1½ cups / 185 g grated zucchini
- 100 g light brown sugar (recipe calls for 140 — my change)
- ⅓ cup / 80 ml olive oil (used a really good extra-virgin from Italy — worth it, it’s in the name)
- ⅓ cup / 80 ml plain Greek yogurt
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups / 190 g all-purpose flour
- ½ tsp each: salt, baking soda, baking powder
- 1½ tsp cinnamon · ¼ tsp nutmeg
- 1 tsp finely grated lemon zest
- ~½ cup mix-ins (recipe calls for walnuts; I use whatever’s around — see Bakes)
Method, short version: 350°F, buttered 8-inch loaf pan. Wet ingredients together (zucchini through vanilla), dry whisked separately, fold dry into wet, nuts and chocolate last. Bake 40 to 55 minutes, rotating halfway, until a toothpick comes out clean. Cool 10 minutes in the pan, then fully on a rack.