Olive Oil Zucchini Bread is SUPER moist, made healthier with more than two cups of zucchini, Greek yogurt, and part whole wheat flour. Using oil in Zucchini bread helps keep it moist for days left on the counter and creates a great texture and flavor. This is a great way to use up any zucchini (or summer squash) you have in your garden, and it’s the perfect way to have veggies, whole grains, and healthy fats for breakfast! You’ll love this delicious Mediterranean twist on a classic.
Baking with olive oil is one of my favorite things. You’d be surprised by how the earthy flavor of the oil pairs really well with some more traditionally sweet things. I use it to bake a super moist banana bread, and even in cakes.
When I went away for the weekend and came back to a literal mountain of zucchini in my garden, I knew what must be done. Olive oil zucchini bread! And with so much zucchini, I wanted to pack as much into the bread as I could without making the batter too watery.
By removing some of the water from the grated zucchini before stirring it into the batter, and topping the loaf with a little more, you can use up to 2 ½ cups of grated zucchini in the loaf.