Olive Oil Zucchini Bread is delicious and super moist, made healthier with more than two cups of zucchini, Greek yogurt, and part whole wheat flour. This is a great way to use up any zucchini (or summer squash) you have in your garden, and it's the perfect way to have veggies, whole grains, and healthy fats for breakfast!
2 cups shredded zucchini ((plus another optional ¼-½ cup to top the bread, from about 1 large or 2 small zucchini))
½ cup extra-virgin olive oil ((or other oil, see notes))
¾ cup brown sugar (packed)
2 eggs
½ cup Greek yogurt ((or sour cream, see notes))
2 teaspoons cinnamon
¼ teaspoon nutmeg ((see notes))
½ teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup all-purpose flour
½ cup whole wheat flour ((see notes))
Categories
Bread
Cuisine
American
Steps
Place the grated zucchini onto a clean towel and set aside. Preheat your oven to 350 degrees F. Grease a loaf pan liberally with olive oil and set aside.
In a large bowl, whisk together all of the ingredients besides the zucchini and flours (½ cup olive oil, ¾ cup brown sugar, 2 eggs, ½ cup Greek yogurt, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, ½ teaspoon kosher salt, 1 teaspoon baking powder, 1 teaspoon baking soda).
Add the all purpose flour (1 cup) and whole wheat flour (½ cup) to the bowl. Mix together until just combined.
Pat the zucchini with the clean towel to remove some of the excess moisture (it doesn't have to be completely dried out, but give it a good squeeze). Add the grated zucchini (2 cups) to the bowl and fold it in.
Add the batter to the greased loaf pan. Spread it out evenly. Sprinkle the extra ¼-½ cup of grated zucchini on top, if using. Bake at 350 degrees F for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
For best results, allow the zucchini bread to cool in the pan for at least 10 minutes before attempting to remove it. Run a knife along the edges, then flip upside down and tap the pan gently to dislodge it. Slice into 8-10 slices and serve.
Nutitrion
Serving Size: 1 serving
Calories: 311 kcal
Carbohydrates: 40 g
Protein: 6 g
Fat: 15 g
Saturated Fat: 2 g
Trans Fat: 0.01 g
Cholesterol: 42 mg
Sodium: 312 mg
Sugar: 21 g
Unsaturated Fat: 12 g
Reviews
Gloria on 2025-10-04 (5 stars): Absolutely love this recipe! Also made with spaghetti squash and was delicious. Thank you
Anita on 2023-09-11 (5 stars): Thank you for this wonderful zucchini bread recipe! I made it for the first time this summer, and made 2 loaves (doubled the recipe). My husband and his coworkers loved it. I am getting ready to make 2 loaves again today. Have some wonderful garden zucchini squash to use and can't wait to have the lovely aroma through the house of this bread baking. Was specifically searching Pinterest for a zucchini bread recipe using olive oil and found yours...so glad I did! Wonderful flavor with the whole white wheat flour, all the spices, and so moist! Thanks for sharing this recipe. Huge hit with this baker as well as her husband!
