Baking with olive oil is one of my favorite things. You’d be surprised by how the earthy flavor of the oil pairs really well with some more traditionally sweet things. I use it to bake a super moist banana bread, and even in cakes. When I went away for the weekend and came back to a literal mountain of zucchini in my garden, I knew what must be done. Olive oil zucchini bread! And with so much zucchini, I wanted to pack as much into the bread as I could without making the batter too watery. By removing some of the water from the grated zucchini before stirring it into the batter, and topping the loaf with a little more, you can use up to 2 ½ cups of grated zucchini in the loaf. Between packing this easy quick bread recipe with tons of healthy veggies, using healthy olive oil, part whole wheat flour, and high protein Greek yogurt, this zucchini bread is healthier than other recipes, but doesn’t sacrifice taste or texture in the slightest. Be sure to check out the video for how to make zucchini bread in the recipe card below!
Ingredients and Substitutions in Olive Oil Zucchini Bread
Zucchini – or summer squash, or a combo. Summer squash can have more liquid in it, so make sure to dry it out well (more on this below).Olive oil – or another oil of choice. I love baking with coconut oil or canola oil – canola will have a more neutral taste.Brown sugar – this adds a nice flavor, but white sugar can also be used.EggsGreek Yogurt – or sour cream. Regular yogurt or milk can also be used at a lesser amount (see recipe notes).CinnamonNutmeg – can be omitted, or substituted with another warming spice (like pumpkin pie spice, allspice, cardamom, etc.)All-purpose white flourWhole wheat flour – or you can use all white flour if you prefer (add an extra two tablespoons of it).Kosher salt, baking powder, and baking soda
How to make Olive Oil Zucchini Bread
Other recipes that use oil for baking
Olive Oil Banana BreadCoconut Oil Blueberry MuffinsOlive Oil Lemon CakeOlive Oil Orange Cardamom CakeChai Spiced Pumpkin Bread
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