Olive Oil Zucchini Bread

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Olive Oil Zucchini Bread

My dad went away for a week and when they returned his zucchini were very large!  So he gave me two and I knew a few loaves of zucchini bread was going to be baked in my oven!  I love adding extra-virgin olive oil in my zucchini bread - It makes it extra special...   I am Italian.. 

I did make one for my son and added 3/4 cup of chocolate chips!  Once a mother always a mother no matter what age your kids are!

Cindy's Tip!  Take your zucchini and shred either by using a box grater or the disk attachment on your food processor.  The the zucchini and place in a colander in the sink and place few paper towels on top (maybe a stack of 4) then top with a pan for about 30 minutes.  When ready to use just do one more press down on the paper towels.  That will remove the excess liquid and make a perfect bread. 




  • 1 1/2 cup flour (all-purpose)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 2 large eggs, room temperature (lightly whisked)
  • 1/2 cup extra-virgin olive oil
  • 3 cups zucchini, shredded


  1. Preheat oven to 375 degrees. F.  Take a loaf pan and either butter or place a layer of parchment paper.

  2. In a large mixing bowl sift in flour, baking soda and baking powder.  Whisk in salt, cinnamon and sugar.  Add in beaten eggs and olive oil.  Whisk together until batter is smooth.

  3. Add in zucchini then use a spatula and combine together until incorporated.

  4. Pour batter into your prepared loaf pan and bake for 45-50 minutes; or until a toothpick inserted in the center of the loaf comes out clean.  Let bread cool then turn onto a wire rack to cool completely before wrapping to store.  Enjoy warm or at room temperature!

  5. You can wrap and refrigerate for about 5 days.  Wrap in foil and freeze for 2 months.  Wrap and put in a gift bag to give one to someone special.

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