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Extra Virgin Zucchini Bread

December 13, 2021

Extra Virgin Zucchini Bread

Smoky spices and crisp flavours combine for a quick bread that is excellent served warm on its own or as a part of a festive spread 


1 ½ cups grated zucchini (squeezed -by hand- to remove excess moisture)

2/3 cup brown sugar 

1/3 cup Mild Extra Virgin Olive Oil

1/3 cup whole milk yogurt (Greek yogurt can also be used)

2 large eggs

1 tsp vanilla extract

1 ½ cups all-purpose flour

 tsp sea salt

½ tsp baking soda

½ tsp baking powder

1 ½ tsp ground cinnamon

¼ tsp freshly ground nutmeg

1 tsp black Urfa chili (if unable to find Urfa chili, dried chipotles that have been finely chopped will work, note that this will add a subtle hint of smokiness)

1 tsp freshly grated lemon zest

Any nuts you might have on hand, such as walnut or pecans, make for great additions (as do dried fruits like cranberries or raisins)


  1. Preheat oven to 350F.
  2. Combine wet ingredients of zucchini, sugar, eggs, and vanilla extract.
  3. In a separate bowl combine dry ingredients:  flour, salt, spices, baking soda and baking powder.
  4. Fold the dry mix into the wet mixture.
  5. Pour batter into a pre-buttered loaf pan.
  6. Bake at 350F for 50 minutes or until a toothpick inserted into the bread comes out clean.