Classic zucchini loaf

Prep 15 min
Total 1 hour 10 min
Serves 12

The savoury seasonal fruit helps balance out the sweetness in the bread batter.



2 large
zucchini, grated (3 1/2 cups)
2 cups
all-purpose flour
1 1/2 tsp
3/4 tsp
3/4 tsp
1/2 cup
olive or vegetable oil
1/2 cup
plain yogurt
1 cup
granulated sugar


  • PREHEAT oven to 350F. Spray a 9×5-in. loaf pan with oil and line with parchment.
  • PLACE zucchini in a colander in the sink. Squeeze with both hands, removing as much liquid as possible.
  • WHISK flour, baking powder, baking soda, cinnamon and salt in a bowl. Whisk eggs, oil and yogurt in a large bowl. Whisk in sugar, then stir in zucchini. Add flour mixture in 2 parts until just combined.
  • BAKE until a tester inserted in centre comes out clean, 50 to 55 min. Let cool in pan on rack for 10 min. Remove from pan and let cool completely.

Kitchen Tip: Stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice in this classic zucchini loaf.



Calories 246
Protein 5 g
Carbohydrates 34 g
Fat 11 g
Fibre 1 g
Sodium 368 mg
Good source of folate

Chatelaine Quickies: How to make zucchini-feta cakes

Issue: August 2017

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Photo credit: Photo, Erik Putz.

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