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.

https://cooking.nytimes.com/recipes/1017522-olive-oil-zucchini-bread

https://archive.ph/R9VVS





When I create a new recipe for New York Times Cooking, it’s usually for one of three distinct reasons. The first is to meet demand for a holiday like Thanksgiving, which gets me knee-deep in mashed potatoes and turkey in the middle of July. The second is to fill a gap, say, when we noticed that we didn’t have recipes for Scottish tablet or flapjacks (the oat cookies, not the pancakes), both of which will be coming here soon.

And there’s a third, more personal reason: I just really want to eat the thing I make. Such was the case with my recipe for olive oil zucchini bread. I created it several summers ago when I had a pile of zucchini to use up and a hankering for something gently sweet and caky. The olive oil gives the loaf a slightly savory undertone but doesn’t take over, while the cinnamon, nutmeg and lemon zest give it an inimitable perfume. It’s just as good for breakfast, topped with cream cheese or cottage cheese, as it is for an afternoon snack with tea. And it’s perfect to bake as zucchini season rolls in.