Homemade Zucchini Bread With Greek Yogurt

If you have zucchini, read on because we have the recipe you need. This dairy-licious take on a summer baking classic stars a layer of ricotta, a mild cheese that pairs well with fruits and veggies. With just the right amount of cinnamon and nutmeg, this version of zucchini bread is sure to evoke nostalgia for all your favorite lazy days. Add a decorative garnish of green zucchini shred on top for artful flair.

60min
Cook time
8
Servings

Homemade Zucchini Bread With Greek Yogurt

If you have zucchini, read on because we have the recipe you need. This dairy-licious take on a summer baking classic stars a layer of ricotta, a mild cheese that pairs well with fruits and veggies. With just the right amount of cinnamon and nutmeg, this version of zucchini bread is sure to evoke nostalgia for all your favorite lazy days. Add a decorative garnish of green zucchini shred on top for artful flair.

If you have zucchini, read on because we have the recipe you need. This dairy-licious take on a summer baking classic stars a layer of ricotta, a mild cheese that pairs well with fruits and veggies. With just the right amount of cinnamon and nutmeg, this version of zucchini bread is sure to evoke nostalgia for all your favorite lazy days. Add a decorative garnish of green zucchini shred on top for artful flair.

60min
Cook time
8
Servings

Ingredients:

For the Batter

For the Filling

For Garnish

Directions:

  1. Grease an 8-inch loaf pan with butter.
  2. Preheat oven to 350 degrees Fahrenheit.

For the Batter

  1. In a large bowl, combine grated zucchini, brown sugar, olive oil, Greek yogurt, eggs and vanilla extract using a rubber spatula. Set aside.
  2. In a separate bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and lemon zest.
  3. Incorporate the dry ingredients into the wet ingredients using a rubber spatula then gently fold in the walnuts. Set batter aside.

For the Filling

  1. In a small bowl, combine ricotta cheese, egg yolk, granulated sugar and vanilla extract and stir until smooth.
  2. Pour half of the batter into the prepared loaf pan. Gently layer the ricotta filling mixture over the batter, using a rubber spatula to spread it evenly in the pan.
  3. Carefully layer the rest of the batter on top of the filling mixture, spreading the batter until the filling is completely covered.
  4. If desired, artfully arrange zucchini strands and walnuts halves on top of the batter.
  5. Bake the loaf in for 1 hour or until a toothpick inserted in the center of the loaf comes out clean. Allow bread to cool completely in loaf pan before gently removing it from pan.

Tip/Note:

Wrap leftover bread tightly with plastic wrap and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

Looking for more ways to use Zucchini? Try our Zucchini Noodles With Greek Yogurt Romesco Sauce

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