Valerie’s Zucchini Bread

About recipe

Zucchini is one of the summer’s most nutritious and tasty seasonal vegetables, so it’s no surprise that our new Manager of Nutrition Services, Valerie Machinist, MS, RDN, LDN, enjoys incorporating it into her family’s weekly diet. “My summer CSA share always provides me with more zucchini than I know what to do with! I love making this zucchini bread for my family.” Enjoy Valerie’s zucchini bread recipe made with wholesome ingredients like zucchini, yogurt, whole-wheat flour, and flax meal.

Ingredients (serves 6)

  • 2 zucchini (about 1 pound), ends trimmed
  • 3/4 cup sugar
  • 6 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 1/4 cup plain yogurt (can be regular or Greek, and fat content doesn’t matter)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons ground flax meal (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts or mini-chocolate chips (optional)


  1. Preheat the oven to 375 degrees. Coat a 9 by 5-inch loaf pan with vegetable oil spray.
  2. Shred the zucchini on the large holes of a box grater. Squeeze the shredded zucchini between several layers of paper towels or a dish towel to absorb excess moisture.
  3. Whisk the sugar, oil, eggs, and yogurt together in a large bowl. Add the shredded zucchini and mix together.
  4. Whisk the flours, flax meal (if using), baking soda, baking powder, cinnamon and salt together in a separate large bowl. Gently fold the zucchini and yogurt mixture into the flour mixture until just combined. Fold in the nuts or chocolate chips if using.
  5. Scrape the batter into the prepared pan and smooth the surface. Bake until golden brown and a toothpick inserted in toe the center comes out with just a few crumbs attached, about 50-55 minutes.
  6. Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour
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