Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease two 9x5-inch loaf pans generously with butter and dust them with flour. Optionally, line the pans with parchment paper to make removal easier.
- In a small bowl, whisk together oil, vanilla paste, cinnamon, nutmeg, and ground cloves. This helps the spices bloom and release their aromas more effectively.
- In a large mixing bowl, whisk together granulated sugar, dark brown sugar, and eggs until pale and frothy. Add the spiced oil mixture and Greek yogurt, and whisk until fully combined.
- In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
- Fold in the grated zucchini and walnuts (if using). Be careful not to overmix the batter. The zucchini will add moisture to help the dry ingredients fully incorporate.
- Divide the batter evenly between the two prepared loaf pans. Smooth the top with a spatula, and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pans for 20 minutes before transferring to a wire rack to cool completely. This ensures the loaf maintains its shape.
Notes
A rich, moist zucchini bread that's packed with flavor, and uses fresh garden zucchini to create a soft crumb and irresistible flavor. Perfect for year-round enjoyment.
