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.
RecipeSavants.comVery 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, RecipesEggsAmericanOlive Oil Zucchini BreadPT1H15MServes 8
Ingredients:
1.5 Cups Zucchini0.66 Cup Light Brown Sugar0.33 Cup Olive Oil0.33 Cup Plain Greek Yogurt2 Large Eggs1 Teaspoon Vanilla Extract1.5 Cups All Purpose Flour0.5 Teaspoon Salt0.5 Teaspoon Baking Soda1.5 Teaspoons Ground Cinnamon0.25 Teaspoon Ground Nutmeg1 Teaspoon Lemon Zest0.5 Cup WalnutsHeat 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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