Olive Oil Zucchini Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist olive oil zucchini bread made with Greek yogurt and whole wheat flour for a healthier twist. Studded with warm spices, it's tender and subtly sweet. Great for breakfast or a grab-and-go snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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))
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 295mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.