Olive Oil Zucchini Bread NYCooking Melissa Clark Yield: 1 8-inch loaf Butter, for the pan 1½ cups grated zucchini ⅔ cup light brown sugar ⅓ cup olive oil (or other oil such as safflower or canola) ½ cup plain Greek yogurt 2 large eggs 1 tsp. vanilla extract 1½ cups all-purpose flour ½ tsp. baking soda ½ tsp. baking powder 1½ tsp. ground cinnamon ¼ tsp. ground nutmeg 1 tsp. finely grated lemon zest ½ cup chopped walnuts (optional) Heat oven to 350o. Butter an 8-inch loaf pan. In a large bowl, use a rubber spatula to mix together the grated zuchini, sugar, olive oil, yogurt, eggs and vanilla extract. Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using. Pour the batter into the prepared loaf pan 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. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

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