Zucchini Bread
1fat
1starch
Homemade bread is a great way to use leftover produce, while also prepping weekly snacks or breakfast. This recipe can also be made into muffins for the week or frozen to enjoy later!
1 slice
1 hour 30 minutesIngredients
12 servings
- Zucchini, grated1 cup
- Carrot, grated1 cup
- Light brown sugar1/3 cup
- Extra virgin olive oil1/4 cup
- Greek yogurt1/3 cup
- Eggs, whisked together2 egg
- Flour1 1/2 cup
- Vanilla extract1 teaspoon
- Salt1/2 teaspoon
- Baking soda1/2 teaspoon
- Baking powder1/2 teaspoon
- Cinnamon2 teaspoon
- Lemon zest1 teaspoon
- Chopped walnuts1/2 cup
Directions
- 1Heat oven to 350° F.
- 2Butter a 8 1/2" x 4 1/2" loaf pan.
- 3In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs, and vanilla extract.
- 4In a separate bowl, whisk together the flour, salt, baking soda, baking powder, lemon zest and spices.
- 5Fold the dry ingredients into the wet ingredients. Lastly, stir in the chopped nuts.
- 6Pour batter into the prepared loaf pan and bake for 55-70 minutes, rotating the pan halfway through baking. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
- 7Cool on a wire rack for 10 minutes before removing bread from the pan.
