Zucchini Olive Oil Bread

This amazingly simple zucchini bread recipe is my absolute favorite. Trust me. I made it healthier by using some einkorn flour, olive oil, yogurt and only ½ cup brown sugar. Einkorn is an ancient wheat and the only wheat never hybridized. It is easier to digest because it lacks the gluten proteins that trigger sensitivities. It is higher in protein and lower in carbohydrates than modern wheat. Also, supporting einkorn preserves biodiversity. Besides all that good stuff… it will truly be your favorite zucchini bread recipe too.

1½ cups grated zucchini

½ cup light brown sugar

⅓ cup olive oil

⅓ cup plain Greek yogurt

2 large eggs

1 teaspoon vanilla extract

¾ cups all-purpose flour

¾ einkorn flour (I use Jovial 100% organic einkorn flour)

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1 ¼ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon finely grated lemon zest

Preheat oven to 350°

Butter an 8” loaf pan

Mix together zucchini, brown sugar, olive oil, yogurt, eggs, and vanilla extract in a large bowl.  In a separate bowl, mix together the two flours, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, and lemon zest. Fold the dry ingredients into the wet ingredients.  Pour batter into the loaf pan. Bake for 40-45 minutes.  Let cool on a rack before removing the bread from the pan.

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Curry Spiced Chickpea Stew