Olive Oil Zucchini Bread
Description
A really perfect recipe direct from NYT Cooking! Slices perfectly, it’s excellent on it’s own, and there’s no need to squeeze or dry your zucchini – but please apply copious amounts of butter and/or jam/honey – enjoy!
Ingredients
1 1/2 c. (185 g) grated zucchini AND 2/3 c. (133 g) brown sugar
1/3 c. (80 g) olive oil AND 1/3 c. (80 g) plain Greek yogurt
2 eggs AND 1 t. vanilla
1 1/2 c. (188 g) flour AND 1 t. lemon zest
1/2 t. EACH salt, baking soda AND baking powder
1 1/2 t. cinnamon AND 1/4 t. nutmeg
~1/2 c. (55 g) chopped pecans – optional
Instructions
Preheat the oven to 350, spray an 8-inch loaf pan, line it with parchment (along the long ends), and spray the parchment.
In a large bowl, use a sturdy spatula to mix together the grated zucchini, brown sugar, olive oil, yogurt, eggs and vanilla. In a separate bowl, whisk together the flour, zest, salt, baking soda, baking powder, cinnamon and nutmeg and then fold all of the dry ingredients into the wet. Fold in the pecans if using.
Scrape the batter into your prepared pan, level off the top and bake for about 50 minutes until an instant thermometer comes out of the middle at 200 degrees. Allow the loaf to rest in the pan for about 10 minutes before removing to a rack to cool completely. It needs to cool to room temperature if you want tidy slices!
