Easy Zucchini Bread with Claire Saffitz | Dessert Person

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while keeping moisture.

nuts

🥗Healthier: seeds

💰Cheaper: chopped oats

Seeds are nut-free and add crunch.

Grate the zucchini using the large holes of a box grater over a clean kitchen towel.

Squeeze out excess moisture from the grated zucchini until you have about 2 cups.

Preheat the oven to 350°F (175°C) with the rack in the center.

Brush a thin layer of olive oil across the bottom and sides of a standard loaf pan and line it with parchment paper.

In a small bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1 teaspoon kosher salt, and 1/2 teaspoon cinnamon.

In a larger bowl, combine the two sugars (1/2 cup demerara and 1/2 cup granulated) and the zest of 1 lemon, massaging them together until it resembles wet sand.

Add 2 large eggs to the sugar mixture and whisk until well combined.

Add 1/4 cup Greek yogurt and 1/4 cup olive oil to the egg mixture and stir until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the squeezed zucchini and a splash of vanilla extract.

Pour the batter into the prepared loaf pan and sprinkle the reserved 2 tablespoons of sugar on top.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens