Olive Oil Zucchini Bread Recipe (2024)

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.

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.

This is a lovely treat, with strong flavors of spices and citrus. I made this recipe with buttermilk instead of yogurt, and extra walnuts and dried sour cherries, then baked it in a 12x4" loaf pan.

You can substitute carrots for zucchini and get great results too!

This is a nice, tasty loaf. I bake it regulalry now, especially when I have a few zucchini left from something else. (Sometimes I add a handful of raisins.) It goes well with a young goat's cheese or a Stilton. But I do think it is important to drain the grated zucchini first, so that it holds its shape and does not become slush.

Ding, ding, ding!
You win the award for the only comment I've read so far that seemed not to make any changes to the published recipe.
Now I know IF I FOLLOW THE RECIPE it will work and be delicious, no costly time or ingredients down the drain. Thank you!

I have made this bread several times now and it is delicious. I love its lightness and the hint of lemon and spicy flavor is delightful. I found it best to follow the recipe as written. The addition of chocolate chips, as others have suggested, overwhelms the citrus flavor and warm spices. Thank you Melissa!

Lovely bread. I decreased sugar to a 1/2 cup, which was sweet enough; used half regular flour and half almond flour to cut down a bit on the carbs; 1/2 (instead of 1/3) cup yogurt; substituted almond oil for the olive oil; threw in a handful of unsweetened coconut and a half cup of chopped dates.
I think this bread lends itself to many substitutions and variations - all of which are probably pretty wonderful!

Used yellow zucchini instead of green (I think yellow flecks are more summery than the green) and coconut sugar instead of regular. This was incredibly easy, the top gets a beautiful, deep brown sheen, it looks and tastes like you worked a lot harder than you did. A keeper.

Made with no substitutions, everyone loved it.

Made it in muffin tins.... enough for exactly a dozen. Baked for 10 minutes, rotated, then baked for 10 minutes more and they are delicious. Also substituted vanilla yogurt for the plain and left out the vanilla extract.

This was very moist and tasty. I don't like nutmeg so eliminated that and added cardamom and ginger instead. Threw in a handful of raisins. It was sweet, but not too sweet, to my taste.

I felt that something was missing e.g. ginger or cloves-something to heighten flavor. I also think raisins would be good to add. Good idea to squeeze the zucchini to reduce the wetness.

Love this recipe--my new go-to for zucchini bread. As my husband said, it feels like a "grown-up" zucchini bread, while still being comfort food. The combination of the lemon + cinnamon/nutmeg is subtle, unexpected, and wonderful.

Baked as listed except subbed regular whole plain yogurt for Greek, and used only 1/2 cup sugar. I'm currently in Arizona and I found this moist loaf came out really well in the dry climate, compared to some other baking I've attempted and failed at here due to rapid evaporation. I also loved the spices - someone else across the house shouted "Is someone baking apple crisp?" And another commented, "It smells like Christmas!" I'll probably add a little more lemon zest next time.

For a healthier loaf, I used half wholemeal flour with half white plain flour. A delicious loaf with this combination and I reduced the sugar by about 1/3rd. A great way to use up surplus zucchini.

200g zuchinni1/2c honey1/2c yogurt1/2c scant chocolate chipsWHEAT1.5c flour1/2 tsp baking powder 1/2 tsp baking sodaOAT1/4c flour1/2c oat flour1.5 tsp baking powder1/2 tsp baking soda

I made these as muffins because I didn't want to wait for a loaf. They turned out great! 375 for 23 minutes.

Added walnut oil in place for half of of the olive oil

Looking for tips when using frozen/ thawed zucchini. My bread turned out to be total goo with a crust. Kept cooking it, but no change. Obviously too much moisture, but can I still use the frozen stuff with a different approach next time?

Delicious. I replaced about 1/3 of the flour with buckwheat flour and crushed oats. I added about 1.5 tablespoons of honey and used dark brown sugar instead of light.

Fabulous recipe - super moist with a perfect amount of sweetness and warm spices. Definitely the best zucchini bread I have ever had (and can’t believe it came from my house!)… easy to make, would follow the recipe as the base and make spice or sugar adjustments as you see fit / to your preference.

Love the original recipe, but also enjoyed a variant with half the cinnamon, 1/4c lightly toasted pine nuts, 1tbsp orange zest, and 1tbsp fresh marjoram to add complexity / depth.

This was so delicious! I made this exactly as written, except instead of walnuts (allergic) I used pumpkin seeds.

To my horror, when I went to go make this bread, I realized I was out of cinnamon! Instead, I decided to use Chinese five spice (left out the nutmeg), and it was ridiculously good. Everyone was floored. The anise and black pepper in the 5 spice really surprised people! We all loved it! Also, I sprinkle pumpkin seeds on top and it’s beautiful! Thanks for this recipe! I’ve made a double batch dozens of times. It freezes really well.

This was delicious and a nice change from my usual zucchini bread that I add chocolate chips to. I was baking late in the day so I used lemon oil instead of zest and it was easy and very good. My only issue is I baked it much longer, repeatedly extending the time, my toothpick came out clean and it still came out under baked in the middle.

Another heavy hitter by Melissa. I added toasted coconut and orange zest, both of which really added some fun new dimensions to an already delightful loaf.

Would love to watch the video but it fails every time and says it encountered an error after Melissa starts grating the zucchini.

I've made this delightful recipe once as a quick bread and once as a muffin. The lemon zest is a perfect balance to the richness. I substituted sour cream instead of greek yogurt and it was delicious (obviously!).