Zucchini Bread

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With lots of zucchini and the addition of extra virgin olive oil this cake makes a very nutritious snack to take to the beach, parks or any other summer destination.

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground black pepper
  • 1 1/2 cups finely grated zucchini (grated using a box grater and strained)
  • 3 large whole eggs 
  • 1 1/4 cup brown sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup lemon juice

Preheat oven to 350ºF. Brush the inside of 1 loaf pan with olive oil and line the bottom with parchment paper.

Mix all the dry ingredients together.

In another mixing bowl add the eggs, sugar, oil and lemon juice. When everything is combined add the dry ingredients.

Add the zucchini and mix until everything is combined.

Place the batter evenly into the prepared pan.

Place pans onto a baking sheet and into preheated oven, on center rack. Bake approximately one hour, or until a toothpick inserted in the middle of a cake comes out clean.

Let cakes cool in the pans on a cooling rack for 10 minutes. Remove cakes from pans and continue cooling on rack. Cool completely prior to serving.