Olive Oil Zucchini Bread

Posted by Rex Jaime on

Olive Oil Zucchini Bread

📷 by: Simply Scratch

You'll love this extra moist, spice-infused, quick bread recipe featuring summer’s favorite vegetable!


  • 1/2 cup Federico's Extra Virgin Olive Oil*
  • 2 (generous) cups freshly grated zucchini
  • 2 cups unbleached all-purpose flour
  • 3 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 2 cups granulated sugar
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract


  1. Preheat your oven to 350° and spray or grease two 9x5 loaf pans.
  2. In a large bowl, sift together the flour, cinnamon, baking soda, baking powder and salt. Once sifted measure and add in the kosher salt. Set off to the side.
  3. In a separate bowl whisk together the eggs, sugar, applesauce, olive oil and vanilla.
  4. Once combined, pour this into the bowl with the dry ingredients.
  5. Add in the grated zucchini and use a rubber spatula to combien, stop once all the flour is incorporated.
  6. Divide the olive oil zucchini bread batter among the two prepared pans. (about 3 cups per pan).
  7. Bake on the middle rack of your preheated oven for 45 to 50 minutes or until a tester comes back clean with only a few crumbs still attached.
  8. Allow zucchini bread to cool in the pans for 20 minutes before carefully removing, transferring to a wire rack to finish cooling.
  9. Slice and serve with butter.

* Note: You can also make it with any of our amazing Extra Virgin Olive Oils, which will change the flavor, and be just as delicious!

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.