Not Your Mom's Zucchini Bread

Say goodbye to the bland, dry zucchini bread of the past—'Not Your Mom's Zucchini Bread' is a gloriously moist and flavorful twist on the classic recipe. Packed with the perfect balance of sweetness from granulated and brown sugar, comforting spices like cinnamon and nutmeg, and a hint of creamy richness from Greek yogurt, this loaf elevates zucchini bread to new heights. Each bite is studded with optional add-ins like crunchy chopped walnuts and gooey dark chocolate chips for a customizable indulgence. Designed with simplicity in mind, this recipe comes together in just 15 minutes of prep and bakes to golden perfection in under an hour. Whether served as a breakfast treat, midday snack, or dessert, this zucchini bread is sure to win over even the pickiest eaters. Perfect for using up summer zucchini, this homemade favorite will soon become a cherished staple in your kitchen.

Nutriscore Rating: 45/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 10

Ingredients

• 2 cups (shredded) Zucchini
• 2 cups All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Brown sugar (packed)
• 2 large Eggs
• 0.5 cup Unsalted butter (melted and cooled)
• 2 teaspoons Vanilla extract
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 0.5 cup Greek yogurt (plain, full-fat)
• 0.75 cup Chopped walnuts
• 0.5 cup Dark chocolate chips (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Line the pan with parchment paper for easy removal.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and well incorporated.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and Greek yogurt until the mixture is creamy.

Step 5

Gently fold in the shredded zucchini using a spatula. Make sure the zucchini is evenly distributed throughout the batter.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Step 7

If using, fold in the chopped walnuts and dark chocolate chips until evenly distributed.

Step 8

Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 10

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 11

Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	(1431.4g)

Amount per serving	% Daily Value*
Calories	4521.9

Total Fat 212.1g	0%
Saturated Fat 95.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 651.7mg	0%
Sodium 5341.7mg	0%
Total Carbohydrate 613.8g	0%
Dietary Fiber 26.0g	0%
Total Sugars 395.5g
Protein 75.1g	0%

Vitamin D 82IU	0%
Calcium 571.2mg	0%
Iron 25.6mg	0%
Potassium 2445.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.9%

Protein: 6.4%

Carbs: 52.6%