This Olive Oil Zucchini Bread hits it out of the park! It’s so tender, moist, and full of flavor, yet unique enough to be special.
It’s not just any ol’ loaf of zucchini bread (though if you’re looking for the perfect loaf of more traditional-tasting zucchini bread, I have you covered there too!) This full-of-flavor, tender zucchini bread is a completely dairy-free zucchini bread recipe, perfect for those who are skipping the dairy for whatever reason.
It goes without saying that I only share recipes here that I love, but this recipe for Olive Oil Zucchini Bread? I love love it. Beyoncé-style crazy in love.
I think it is destined to be our forever go-to future-family-heirloom zucchini bread recipe, even. I heart it that much.
Table of Contents
- The Story Behind the Recipe
- Why You’ll Love Olive Oil Zucchini Bread
- Ingredients
- Adaptation/Variation
- Tips for Success
- How Long Does Dairy-Free Zucchini Bread Keep?
- Can I Freeze It?
- More Zucchini Recipes
The Story Behind the Recipe
This recipe came to be for two reasons:
I always feel the need to create new zucchini bread recipes. I guess that’s one reason why I’m a food blogger (I can’t help myself). Like I said, though, I think I’ll stop now.
The bigger reason, however, is that I’m having a bit of an oil crisis – especially when it comes to baked goods. I no longer eat dairy, so butter is out. I had turned to coconut oil, but my cholesterol has possibly been suffering for it, so I’m taking a hiatus. I don’t like to use vegetable or canola oil these days because of how they’re processed. So what’s a gal – one who loves to bake – to do? Turn to olive oil, that’s what! Just like I did a couple of years ago in these muffins, which I also love (although they have dairy, so a revision is in order there too).
If you try really hard, you might maybe detect olive oil’s trademark fruitiness in this zucchini bread. But mostly, it just lends an incredible moist quality that somehow manages to feel light at the same time. It just all makes so much sense together.
Olive oils can vary in taste, so be sure to pick one that’s on the milder side. I use just plain olive oil – not virgin or extra-virgin – so that the oil’s flavor doesn’t overpower the recipe.
Why You’ll Love Olive Oil Zucchini Bread
Olive Oil Zucchini Bread is pretty different than most zucchini bread recipes out there. Yes, it’s still a zucchini quick bread, to be sure. At first bite, though, you experience the difference. While most zucchini breads slap you in the face with cinnamon, sweetness, and nary a hint of actual zucchini, this recipe takes a more subtle approach.
First, you notice the moist, pleasant crumb. Then, you detect a bit of lemon. Yes, some sweetness – but not overpowering. A warm, pleasant spice – just barely there. Is that cardamom? (Yes, it is!)
Yep, this Olive Oil Zucchini Bread is a subtle experience compared to others, yet it’s one you keep wanting to return to.
Ingredients
- Flour – I like either white whole wheat flour or all-purpose flour
- Baking powder & baking soda – To help it rise
- Salt
- Cardamom – The fruity flavor of the olive oil and lemon zest pair so well with cardamom. If you’re not a huge cardamom fan or don’t have it on hand, nutmeg is a great substitute.
- Olive oil – I like to use a lighter olive oil so that the flavor isn’t overpowering.
- Pure maple syrup – I use Grade A so that the sweetness comes through without a lot of extra maple flavor.
- Dark brown sugar – For sweetness and moistness
- Eggs
- Lemon zest
- Vanilla
- Zucchini – finely grated; about 2 medium zucchini
Adaptation/Variation
- Sub nutmeg or even cinnamon for the cardamom, if you prefer.
Tips for Success
- Mix the dry and wet ingredients just until incorporated. Over-mixing can result in the gluten developing in the flour, which will make a tough, less tender zucchini bread.
- You can tell your zucchini bread is done when you poke the top and it springs back a bit. You can also test it by inserting a toothpick, skewer, or cake tester into the middle of the zucchini bread. If it comes out clean, it’s done!
How Long Does Dairy-Free Zucchini Bread Keep?
This zucchini bread keeps well wrapped up at room temperature for up to 4 days.
Can I Freeze It?
Yes! You can even make multiple loaves to enjoy for tasty zucchini bread into the next season and beyond. Wrap it tightly and freeze for up to 6 months.
More Zucchini Recipes
- Brown Butter Zucchini Bread
- Vegan Zucchini Muffins
- Lemon Blueberry Zucchini Muffins
- One Loaf Zucchini Bread Recipe
Olive Oil Zucchini Bread
Ingredients
- 2 cups white whole wheat flour (can sub all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cardamom (can sub 1/2 teaspoon ground nutmeg)
- 1/2 cup olive oil
- 1/2 cup pure maple syrup (I use Grade A for baking)
- 1/3 cup dark brown sugar
- 2 large eggs
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon pure vanilla extract
- 2 cups finely grated zucchini (from about 2 medium zucchini)
Instructions
- Preheat oven to 375 degrees Fahrenheit. Rub a 8″ x 5″ loaf pan with olive oil or spray with an oil mister.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
- In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
- Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
- Pour the batter into the loaf pan and smooth the top with a spatula.
- Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
- This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
This sounds like a great way to use up the grated zucchini in my freezer. This will be my first attempt at baking with frozen and I notice it has a lot of liquid when it thaws. Do you recommend draining it? How dry should the zucchini be?
Yeah … some people even drain fresh zucchini before adding it to the bread. I find that a little too fussy for my lazy ways so I’ve never drained it when making zucchini bread or muffins, frozen or not. I figure all that moisture is what we want in our breads anyway. Moisture level can vary though, so I suppose if your thawed zucchini is disturbingly watery, you might want to pour a little off and I doubt it will hurt anything.
Clear as mud? 🙂
I’m sure this will soon become a family favourite in our house too. My family is Danish and cardamom is high on our list of favourite spices, it’s somehow more exotic, but still intimately familiar and calming, than cinnamon. I can’t wait to try this soon.
This amazing loaf wins every time. I’m somewhat addicted.
So glad you like it! It’s a favorite here too. 🙂
This bread was delicious! Making it again and again!
This is the best recipe for a healthier zucchini bread. I make it all zucchini season 😊
Forgot to mention: I use spelt flour which makes it necessary to drain the zucchini a little bit.
Thanks so much for sharing. I’m so glad it’s a winner for you!
I first made this recipe 9 years ago. I’m not kidding when I say it was life-changing. It became an enigma. I could not fully comprehend it’s complex perfection. I vowed never to make it again, fearing that it could never be as good as the esteemed loaf of 2015.
Many things have changed since then. The cruel hands of my clock wave a mocking goodbye with each tick of time. Seasons come and go, always too quickly or with significant delay. Purpose blossoms brilliantly, but only for a moment before decaying into fetid purposelessness, and then, after some time, humble contentedness.
But one thing hasn’t changed: the utter impeccability of this zucchini bread. It might, MIGHT, even be better than the first batch.
And that’s enough to keep me goin’ for another 9 years.
Thank you, Karen.
P.S. This recipe also works with gluten free flour.
Ollie! This review might be the best I have EVER received! 🙂 Thank you so much and I’m glad this one was a winner for you. Thanks also for sharing that it works with GF flour!