Olive Oil Zucchini Bread

This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation. Melissa Clark

**Yield: One 8-inch loaf**
Ingredients
**Butter, for the pan**
**1½cups grated zucchini**
**⅔cup light brown sugar**
**⅓cup olive oil (or other oil such as safflower or canola)**
**⅓cup plain Greek yogurt**
**2large eggs**
**1teaspoon vanilla extract**
**1½cups all-purpose flour**
**½teaspoon salt**
**½teaspoon baking soda**
**½teaspoon baking powder**
**1½teaspoons/4 grams ground cinnamon**
**¼teaspoon ground nutmeg**
**1teaspoon finely grated lemon zest**
**½cup chopped walnuts (optional)**

Directions:

Step 1

Heat oven to 350 degrees. Butter an 8-inch loaf pan.

Step 2

In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.

Step 3

Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.

Step 4

Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.

Step 5

Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

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