Very fragrant, and not so sweet, this recipe makes a descent bread with eye catching. Zucchini, cinnamon, nutmeg, lemon zest along with walnuts, lend this full bodied zucchini bread an intriguing flavor. Bake in a tube pan to give the bread a festive look. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Olive Oil Zucchini Bread Olive Oil Zucchini Bread Recipe | PT1H15M Serves 8 Ingredients: 1.5 Cups Zucchini 0.66 Cup Light Brown Sugar 0.33 Cup Olive Oil 0.33 Cup Plain Greek Yogurt 2 Large Eggs 1 Teaspoon Vanilla Extract 1.5 Cups All Purpose Flour 0.5 Teaspoon Salt 0.5 Teaspoon Baking Soda 1.5 Teaspoons Ground Cinnamon 0.25 Teaspoon Ground Nutmeg 1 Teaspoon Lemon Zest 0.5 Cup Walnuts Heat oven to 350 F. Grease an 8 inch loaf pan. Mix zucchini, sugar, olive oil, yogurt, eggs and vanilla extract in a large bowl until well combined. Whisk flour, salt, baking soda, baking powder, lemon zest, cinnamon and nutmeg in a bowl until well combined. Fold both mixtures together and walnuts if you are using them. Pour batter into the greased pan and bake for 40-55 minutes. Rotate pan half way through. Cool on a wire rack for 10 minutes before removing bread from pan. After removing the bread, let it cool completely before serving.

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