It’s summer time and in addition to the smell of sweat, sun tan lotion, and Rita’s Water Ice in the air, zucchini is at its best.
Whether you’re a gardener or your friends or family are, chances are you have a few large zucchini lying around collecting dust.
If you’ve already tried my Parmesan zucchini cake recipe and you’re looking for something on the sweeter side, bust out your loaf pan and try this deliciously easy zucchini bread recipe instead.
- 3 eggs
- 1/2 C plain, full fat Greek yogurt
- 3/4 C granulated sugar
- 1/2 C Grapeseed or other neutral cooking oil
- 1 t vanilla extract
- 2 1/2 C all-purpose flour
- 1 1/2 t baking soda
- 1/2 t baking powder
- 1/2 t salt
- 1 t ground cinnamon
- 1/2 t ground ginger
- 1/2 t ground nutmeg
- 1/4 t ground cloves
- 1 1/2 C grated zucchini, blotted dry with a paper towel
- 1/2 C Craisins, raisins, or other dried fruit
- 1/2 C almonds or your nut of choice, roughly chopped
- Heat your oven to 350 degrees Fahrenheit.
- In a large bowl, crack the 3 eggs and add the Greek yogurt, Grapeseed oil, vanilla extract and mix well with a whisk to combine.
- In a separate, smaller bowl, add flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and ground cloves and mix with a fork until well combined.
- Take your zucchini and grate it into a bowl until you have 1 1/2 cups.
- Sandwich the grated zucchini between two paper towels and blot away as much excess moisture as possible.
- 1/3 at a time, add the bowl of dry ingredients into the wet ingredients, mixing well but not over-mixing.
- Roughly chop the almonds and set aside.
- Add zucchini, almonds, and Craisins to the mixture and combined gently until all the ingredients are evenly distributed.
- Take a 9″x5″ loaf pan and grease it well with either butter or cooking spray.
- Pour mixture into the greased loaf pan and place in the oven for 55 minutes – an hour, or until a skewer can be stuck through the middle of the bread and removed cleanly.
- Remove the zucchini bread from the oven and allow it to cool while still in the pan on top of a wire rack for 5-10 minutes.
- Using oven mitts, run a butter knife around the perimeter of the bread and remove it gently from the pan and place it on the same wire rack.
- Either serve the bread immediately with a side of butter, or allow it to cool completely before storing.