ChezCindy: Olive Oil Zucchini Bread

 

There is still time to get zucchini from the farm stands as the summer weather lingers on.  Perfect to make this super-moist zucchini bread made with olive oil and yogurt.  The ingredients come together quickly with no need to pull out the electric mixer.  All that is needed is a couple of bowls, a rubber spatula, and a whisk.  Delicious and easy!   

Olive Oil Zucchini Bread  

1 1/2 cups grated zucchini

2/3 cup light brown sugar

1/3 cup olive oil

1/3 cup plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

Preheat the oven to 350 degrees.  Butter an 8-inch loaf pan.  

In a large bowl, use a rubber spatula to mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract.  

In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.  Fold the dry ingredients into the wet ingredients.  

Pour the batter into the prepared loaf pan, bake for 45-55 minutes, until a toothpick inserted into the middle of the loan comes out clean with just few crumbs attached.  Cool on a wire rack for 10 minutes.  Remove the bread from the pan and cool completely before cutting.