Olive Oil Zucchini Bread
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Olive Oil Zucchini Bread
Category
Soups and Breads
Ingredients
- 1 ½ cups grated zucchini (squeezed -by hand- to remove excess moisture)
- 2/3 cup brown sugar
- 1/3 cup Fustini's Delicate SELECT olive oil
- 1/3 cup whole milk yogurt (Greek yogurt can also be used)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 1 teaspoon black Urfa chili or dried chipotles, finely chopped
- 1 teaspoon freshly grated lemon zest
- Any nuts you might have to hand, such as walnut or pecans, make for great additions (as do dried fruits like cranberries or raisins)
Ingredients
Directions
- Preheat oven to 350F. Combine wet ingredients of zucchini, sugar, eggs, and vanilla extract. In a separate bowl combine dry ingredients: flour, salt, spices, baking soda and baking powder. Fold the dry mix into the wet mixture. Pour batter into a pre-buttered loaf pan. Bake at 350F for 50 minutes or until a toothpick inserted into the bread comes out clean.