Author: Nicole
- ½ cup flavorful extra virgin olive oil, plus more for coating baking pan
- ½ pound zucchini (1 medium)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- ¼ cup finely grated Parmigiano-Reggiano cheese
- 1-1/2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup honey
- ¼ cup granulated sugar
- ½ cup full fat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- Zest from 1 lemon
- Preheat oven to 325°F. Generously grease a 9x5 loaf pan with extra virgin olive oil (or olive oil spray).
- Coarsely grate zucchini using a box grater (large holes) or grating attachment on a food processor.
- In a large bowl, whisk all-purpose flour, whole wheat flour, Parmigiano-Reggiano cheese, baking powder, baking soda and kosher salt.
- In a medium bowl, whisk extra virgin olive oil, honey, sugar, Greek yogurt, eggs, vanilla and lemon zest. Fold in grated zucchini.
- Gently fold wet ingredients into dry ingredients to combine.
- Scrape batter into prepared pan and smooth top. The pan should be about ¾ full (see Notes).
- Bake, rotating pan halfway through for 60 to 70 minutes. It is done when a wooden skewer inserted into bread comes out clean. Let cool in pan for 10 minutes on a wire rack. Remove from pan and invert onto rack to cool completely.
- Serve bread at room temperature. Bread keeps for 3 days tightly wrapped at room temperature or frozen for up to 6 months.
* If your pan is smaller than a 9x5 loaf pan, you may have too much batter. Try a small square baking dish (5.75”) and bake for about 45 minutes.
* Recipe can be doubled or tripled.
Recipe by Riegl Palate at https://www.rieglpalate.com/zucchini-olive-oil-bread/
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