Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- 9 × 5-inch (23 × 13 cm) loaf pan
- Coarse grater, bowls, whisk and wire rack
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Grated zucchini is measured before blotting; removing all its moisture changes the batter.
- Choose a mild olive oil so its flavor does not dominate.
Make it work
- A wet, heavy center needs longer baking or more cooling.
- If a very large zucchini has hard seeds, remove them before grating and weighing.
Prep 20 min · Cook 60 min · Waiting 60 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 1/2 cups (200 g) coarsely grated zucchini
- 2 large eggs (100 g without shells)
- 3/4 cup (150 g) granulated sugar
- 1/3 cup (80 ml) olive oil
- 1/4 cup (60 g) plain Greek yogurt
- 1 tsp (5 ml) vanilla extract
- 1 tsp (4 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (3 g) fine salt
Step-by-step method
- Prepare the oven
Heat to 350°F (175°C). Grease and line a 9 × 5-inch (23 × 13 cm) metal loaf pan. Wash zucchini, trim the ends and grate coarsely; small tender zucchini do not need peeling. - Control the moisture
Weigh 200 g grated zucchini. If it is sitting in a visible puddle, blot briefly with a clean towel; do not squeeze it completely dry. Set aside while measuring the remaining ingredients. - Mix in two bowls
Whisk flour, baking powder, baking soda, cinnamon and salt. Separately whisk eggs, sugar, oil, yogurt and vanilla until even. Stir the zucchini into this wet mixture. - Fold and fill
Fold dry ingredients into wet just until no flour remains. Spread the thick batter in the lined pan. Do not beat with a mixer after adding flour, which can make the loaf dense. - Bake to the center
Bake 50–60 minutes. Tent loosely with foil if the top darkens early. A skewer placed in the middle should come out without wet batter; a few damp crumbs are fine. - Cool and portion
Rest in the pan for 15 minutes, lift out and cool on a rack at least another 45 minutes. Slice into 10 portions. Cooling is included in the total; no nuts or chocolate are included.
Cook’s notes
A lightly spiced zucchini loaf with a moist crumb and small green flecks. This plain version uses no nuts, frosting or chocolate chips.
Storage & reheating
- Cool completely before wrapping. Keep at room temperature for up to 2 days, or freeze individual portions for up to 2 months.
- Thaw covered at room temperature; warm briefly if desired. Discard food showing spoilage.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 235 kcal · Protein 5 g · Carbohydrates 35 g · Fat 9 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.