Classic zucchini bread follows all the rules of basic quick breads, but the results are always just a little too sweet. This recipe fixes that by reducing the sugar, cutting the oil slightly, and then adding a secret ingredient to make it work.
Why It Works
- Brown sugar brings a little more flavor to the bread than granulated.
- A blend of neutral vegetable oil and olive oil adds just a hint of rich olive flavor.
- Thick, full-fat Greek yogurt adds tenderness in place of some of the sugar and oil used in more classic versions.
- Yield:Makes 2 (9- by 5-inch loaves)
- Active time: 20 minutes
- Total time:2 hours
- 3 eggs, beaten
- 1/2 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- 2 cups finely grated zucchini (about 3 medium zucchini or 1 1/2 pounds)
- 1/4 cup full-fat Greek yogurt, such as Fage
- 1 teaspoon vanilla extract
- 1 packed cup light brown sugar (see note)
- 3 cups all-purpose flour (about 1 pound)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup crushed walnuts
Preheat oven to 350°F and grease two 9- by 5-inch loaf pans. In a very large bowl, combine eggs with vegetable oil, olive oil, grated zucchini, yogurt, vanilla extract, and brown sugar. Mix until thoroughly combined and sugar is dissolved.
In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
Pour dry ingredients into wet ingredients and, using a flexible rubber spatula, mix until flour is thoroughly incorporated and a thick batter forms; avoid mixing any longer than necessary. Fold in walnuts.
Scrape batter into the 2 prepared loaf pans, dividing it evenly. Bake on middle rack until a cake tester inserted in the center comes out completely clean, about 55 minutes. (Start checking after 45 minutes, then continue to check every 5 minutes until done.)
Set loaf pans on a rack to cool for 30 minutes. Turn out zucchini bread loaves, slice, and serve. Zucchini bread will keep for up to 2 days at room temperature wrapped in foil or plastic.