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Olive Oil Zucchini Basil Bread

Olive Oil Zucchini Basil Bread is healthier zucchini bread! Yogurt, whole grains, protein, and fiber with less sugar and fat. If you don’t like basil, try mint or parsley. Or go herb free.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 1 loaf 1x
  • Category: Quick bread, breakfast
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 1/3 cup olive oil or canola
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1/3 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup raw pumpkin seeds (walnuts also work), toasted (to toast, bake 350℉. for 1215 minutes)
  • 2 cups shredded zucchini
  • 1 tablespoon chopped fresh mint or basil

Instructions

Set oven to 350℉. Spray a loaf pan 8.5 x 5-inch loaf pan with cooking spray.
Nuts spread nuts in a single layer on baking sheet. Toast while oven is heating for 12-15 minutes. Remove from pan to cool.
 
Mix oil, yogurt, eggs together until uniform color, then stir in sugar and brown sugar until well blended.
 
Combine In a separate bowl, stir flours, oats, baking powder, baking soda, salt, and black pepper together.
 
Spoon flour mixture to egg mixture, stir a few times, (you’ll still have flour lumps). Add pumpkin seeds, zucchini, and herbs. Be really gentle in stirring. If you stir too much, the bread gets tough.
 
Pour into pan.
 
Sprinkle If you want to sprinkle a few oats and seeds over top before baking, now is the time do that.
 
Bake 40-45 minutes, until bread is browned and a toothpick inserted near the center comes out clean. Let cool on cooling rack for 15 minutes, then turn out of pan to cool completely on rack.

Notes

Store loaf in refrigerator up to a week.

Wrap tightly to freeze. Freeze up to 9 months.

Keywords: healthier quick bread,