Olive Oil Zucchini Bread

In the realm of baked delights, zucchini bread stands as a classic, beloved for its moist texture and comforting taste. However, have you ever considered elevating this humble treat into a healthier and more flavorful version? Enter Olive Oil Zucchini Bread – a delightful twist that not only tantalizes the taste buds but also offers a myriad of health benefits.

Enjoy,

SiLLibake

Olive Oil Zucchini Bread

The ultimate fusion of health and taste with our Olive Oil Zucchini Bread – a tantalizing twist on a classic favorite that will leave your taste buds begging for more!

Crafting this Olive Oil Zucchini Bread: 

The Ingredients: A Symphony of Health and Flavor

Olive Oil:

At the heart of this recipe lies olive oil, celebrated for its numerous health benefits. Unlike butter, which is often used in traditional baking recipes, olive oil is rich in monounsaturated fats, which are known to promote heart health by lowering bad cholesterol levels. Additionally, olive oil is packed with antioxidants, such as vitamin E, which help combat inflammation and oxidative stress in the body.

Greek Yogurt:

Incorporating Greek yogurt adds a delightful tanginess to the bread while boosting its nutritional profile. Greek yogurt is renowned for being an excellent source of protein, calcium, and probiotics. Probiotics, often referred to as "good" bacteria, support gut health and aid in digestion, while calcium strengthens bones and protein helps repair and build tissues.

Almond Flour:

Substituting a portion of all-purpose flour with almond flour not only enhances the texture and flavor of the bread but also brings along a host of health benefits. Almond flour is gluten-free and lower in carbohydrates, making it suitable for individuals with gluten sensitivities or those following a low-carb diet. Additionally, almond flour is rich in healthy fats, fiber, vitamin E, and magnesium, which contribute to heart health, blood sugar control, and overall well-being.

Crafting the Perfect Olive Oil Zucchini Bread:

To create this delectable Olive Oil Zucchini Bread, start by preheating your oven and preparing your loaf pan with a light coating of butter. Then, grate fresh zucchini and combine it with olive oil, Greek yogurt, eggs, and vanilla extract. These wholesome ingredients form the foundation of the bread, infusing it with moisture and richness.

Next, blend together a mixture of all-purpose flour, almond flour, salt, baking soda, baking powder, cinnamon, and finely grated lemon zest. This combination of dry ingredients not only provides structure to the bread but also imparts delightful flavors and aromas.

For added crunch and nuttiness, consider incorporating chopped walnuts into the batter before gently folding everything together. Once combined, pour the batter into the prepared loaf pan, sprinkle with course sugar and bake until golden brown and a toothpick inserted into the center comes out clean.

Once baked to perfection, allow the Olive Oil Zucchini Bread to cool slightly before slicing and serving. Enjoy it plain for a wholesome snack or breakfast option, or elevate it further by spreading thick layers of cream cheese for a decadent treat.

In conclusion, Olive Oil Zucchini Bread isn't just a delightful indulgence; it's a celebration of health and flavor. By incorporating ingredients like olive oil, Greek yogurt, and almond flour, you not only enhance the nutritional value of the bread but also create a culinary masterpiece that nourishes both body and soul. So, the next time you crave a slice of comfort, reach for a loaf of Olive Oil Zucchini Bread and savor every bite knowing that you're treating yourself to both goodness and taste.

PREP TIME: 10-15 MIN

COOK TIME: 45-60 MIN

Olive Oil Zucchini Bread

Crafted with olive oil and yogurt, this impeccably moist loaf boasts a nuanced flavor profile distinct from typical zucchini breads. A subtle zing from grated lemon zest, coupled with the caramel notes of coconut sugar, and the warmth of cinnamon, create a harmonious medley of tastes. Each slice promises a delightful blend of tanginess and indulgence

Ingredients:

·       Butter, for the pan

· 1½ cups grams grated zucchini

· ⅔ cup grams coconut sugar or cane sugar

· ⅓ cup milliliters olive oil (or other oil such as safflower or canola)

· ⅓ cup milliliters plain Greek yogurt

· 2 large eggs

· 1 teaspoon milliliters vanilla extract

· 1 cup grams all-purpose flour

· ½ cup almond flour (or all-purpose flour)

· ½ teaspoon grams salt

· ½ teaspoon grams baking soda

· ½ teaspoon grams baking powder

· 1½ teaspoons grams ground cinnamon

· 1 teaspoon finely grated lemon zest (half a lemon or so)

· ½ cup grams chopped walnuts (optional)

Instructions: 

1.    Heat oven to 350 degrees. Butter and line with parchment an 8-inch loaf pan.

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

3.    Whisk together the flours, salt, baking soda, baking powder, lemon zest and cinnamon in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.

4.    Pour the batter into the prepared loaf pan, sprinkle with turbinado sugar(optional) and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.

5.    Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

Storage: 

Store at room temperature for up to three days, store in the fridge for about 5-7 days.  Freeze for up to three months.