Olive Oil Zucchini Bread

By Melissa Clark

Updated May 29, 2026

  • Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 2
Total Time
1½ hours
Rating
5(6,903)
Comments
Read comments

This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:One 8-inch loaf

  • Butter, for the pan

  • 1 ½ cups/185 grams grated zucchini  

  • ⅔ cup/140 grams light brown sugar

  • ⅓ cup/80 milliliters olive oil (or other oil such as safflower or canola)

  • ⅓ cup/80 milliliters plain Greek yogurt

  • 2 large eggs

  • 1 teaspoon/5 milliliters vanilla extract

  • 1 ½ cups/190 grams all-purpose flour

  • ½ teaspoon/3 grams salt

  • ½ teaspoon/3 grams baking soda

  • ½ teaspoon/2 grams baking powder

  • 1 ½ teaspoons/4 grams ground cinnamon

  • ¼ teaspoon/1 gram ground nutmeg

  • 1 teaspoon/2 grams finely grated lemon zest

  • ½ cup/55 grams chopped walnuts (optional)

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 350 degrees. Butter an 8-inch loaf pan.

  2. Step 2

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

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
6,903 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Ju

Hi Melissa,

I am nine years old, I live in Brazil and I love your recipes. I enjoy a lot watching your videos.
My favorite vegetable is zucchini.

Thank you
Ju

Susan

I reduced the sugar to 1/2 cup, and added 1/2 tsp each ginger and/or cardamom. It added a nice complexity to the flavor.

RLIZA

I divided the batter in a 12-cup greased muffin pan so it's done faster at 18 minutes. Don't have walnuts, used choco chips instead. Perfection -moist and yummy.

Ruth

This is an amazing recipe! Delicious, moist and flavorful. I've made it twice in 3 days!

Carole Lufburrow

would this recipe work with almond flour? I try to stay gluten-free

Marianna

I doubled all ingredients (except for sugar, kept it at just under 2/3 cups as I do not like it too sweet, and it made one load and 3 large muffins. I did not squeeze the zucchini and that's likely why it took me close to 1 hr 10 min to get the loaf to bake through. Muffins were ready faster. Really nice recipe and even better the next day when the subtle lemon flavor actually comes through thanks to the zest.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.