Olive Oil Zucchini Bread

By Melissa Clark

Updated Sept. 16, 2025

Olive Oil Zucchini Bread
Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Total Time
1½ hours
Rating
5(5,762)
Comments
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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.

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Ingredients

Yield:One 8-inch loaf
  • Butter, for the pan
  • 1½cups/185 grams grated zucchini  
  • ⅔cup/140 grams light brown sugar
  • ⅓cup/80 milliliters olive oil (or other oil such as safflower or canola)
  • ⅓cup/80 milliliters plain Greek yogurt
  • 2large eggs
  • 1teaspoon/5 milliliters vanilla extract
  • 1½cups/190 grams all-purpose flour
  • ½teaspoon/3 grams salt
  • ½teaspoon/3 grams baking soda
  • ½teaspoon/2 grams baking powder
  • 1½teaspoons/4 grams ground cinnamon
  • ¼teaspoon/1 gram ground nutmeg
  • 1teaspoon/2 grams finely grated lemon zest
  • ½cup/55 grams chopped walnuts (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

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

  2. Step 2

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

  3. 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.

  4. 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.

  5. 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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Ratings

5 out of 5
5,762 user ratings
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Comments

Ju

Hi Melissa,

I am nine years old, I live in Brazil and I love your recipes. I enjoy a lot watching your videos.
My favorite vegetable is zucchini.

Thank you
Ju

RLIZA

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.

Susan

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.

rose

Added dried cranberries, cardamon and cashews, no walnuts. Turned out great.

Sandy

I don't understand the many of the comments about reducing sugar or draining the zucchini. I made it exactly as written and it's delicious. I did weigh the zucchini to make sure I was using the exact right amount (185g). I didn't have walnuts, but would use them next time if they are in the house. My husband, who doesn't like anything sweet, proclaimed it "really nice." That's very high praise.

Melissa, you got me with this one!

Fantastic recipe. I added cream cheese frosting and topped with lemon zest for a bit of decadence.

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