Ben’s Olive Oil Zucchini Bread

Whoever said “toddlers will eat when they are hungry” has never met my 3 year old son Benjamin. He has a drive for life that I admire, moving a million miles a minute to see and do everything before the day is done. Unfortunately, eating is not high on his list for daily activities. I am convinced, if given a choice, he would live off nothing but fresh air and sunshine. So, when he does decide to eat it is important that I pack as much nutritional value into his food as possible. I’ve spent a few zucchini seasons refining this recipe to one that is not only absolutely delicious (and Benjamin approved) but full of nutrition too. It is high in protein and omega-3s, loaded with 2 full cups of zucchini, and uses less than a cup of sugar. Moist, subtly sweet, and full of spices this recipe is sure to be a crowd-pleaser for all!

 

INGREDIENTS

• 2 cups grated zucchini
• ⅔ cup packed light brown sugar
• ⅓ cup olive oil 
• ⅓ cup plain Greek yogurt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ cup walnuts (optional, can be substituted with raisins or chocolate chips)

PREPARATION

1. Heat oven to 350 degrees. Grease an 8-inch loaf pan.
2. In a large bowl, mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
3. Whisk together the flour, salt, baking powder, baking soda, and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
4. Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes. The bread will be done when a toothpick inserted into the middle comes out clean.
5. Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool completely before cutting and serving. Serve slices plain, buttered, or spread with cream cheese. Enjoy!