Olive oil adds a rich, fruity flavor to this quick bread—and is a healthier fat than butter or shortening. This recipe is a great way to use up extra zucchini. You can also make it with yellow summer squash, but you may need to press out more of the liquid before adding it to the batter.
Servings: 1 loaf
Active Time: 15 minutes | Inactive Time: 45–55 minutes
Ingredients
- 2 medium zucchini
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350 degrees. Brush a 9×5″ loaf pan with vegetable oil.
- Grate the zucchini with a box grater. You should get two generous cups. Pat the grated zucchini with a clean kitchen towel to remove excess liquid.
- In a medium bowl or measuring cup, combine the flours, baking powder, baking soda, salt, cardamom, and cinnamon.
- In a separate bowl, whisk together the olive oil, maple syrup, brown sugar, eggs, and vanilla. Fold in the grated zucchini and dry ingredients. Stir until well combined.
- Pour the batter into the prepared loaf pan. Bake for 45 to 55 minutes, or until a toothpick or knife inserted into the middle comes out clean. Allow the loaf to cool slightly, then run a knife around the pan to loosen. Turn out onto a plate or cooling rack.
- Enjoy plain or toasted with butter or cream cheese. Zucchini bread can be stored in an airtight container at room temperature for several days or frozen for up to six months.