Zucchini Bread


  • 1 pound zucchini
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 1/3 cups granulated sugar
  • 6 Tablespoons unsalted butter, melted
  • 2 large eggs
  • 1/3 cup plain yogurt (not fat-free)
  • ½ cup coarsely chopped walnuts


  1. Preheat the oven to 350 degrees.
  2. Chop the very ends off the zucchini. Finely shred the zucchini including the peel. Place the shredded zucchini in a clean kitchen towel. Wrap the towel and wring the ends (like an old-fashioned candy wrapper) over the sink to squeeze out all the excess water. Keep squeezing until all the water is wrung out. Set the zucchini aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  4. In a medium bowl, whisk the sugar and butter until smooth. Add eggs and yogurt. Whisk until fully incorporated.
  5. Gently fold the egg mixture, zucchini and nuts into the flour mixture until just combined (don’t overmix).
  6. Generously coat a 9×5-inch loaf pan with cooking spray. Spoon the batter into the pan. Bake for approximately 60 minutes or until golden brown and a thin knife inserted in the center comes out clean (or with a few moist crumbs attached). Cool for a few minutes before removing onto a wire rack to continue cooling.

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