Zucchini Tea Loaf
Soft, moist, and subtly spiced, this Zucchini Tea Loaf is the perfect way to transform summer’s bounty into an irresistible treat. Infused with warm notes of cinnamon and nutmeg, this easy-to-make quick bread strikes the ideal balance of sweetness thanks to a blend of granulated sugar and light brown sugar. Grated zucchini adds natural moisture and a tender crumb, while optional mix-ins like chopped walnuts, pecans, or dried cranberries offer delightful bursts of texture and flavor. Perfect for breakfast, afternoon tea, or a midday snack, this loaf comes together in just 20 minutes of prep time and bakes to golden perfection in under an hour. Whether enjoyed on its own or with a swipe of butter or cream cheese, this zucchini bread is a comforting, wholesome treat the whole family will love.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, grated
- 0.5 cup Chopped walnuts or pecans (optional)
- 0.5 cup Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, beat the eggs. Add vegetable oil, Greek yogurt, and vanilla extract, and mix until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
Gently fold in the grated zucchini until evenly distributed. If using, add chopped walnuts or pecans and raisins or dried cranberries at this point, stirring lightly.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10-15 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely.
Slice and serve as is, or with a smear of butter or cream cheese for an extra treat!
Nutrition Facts
Calories |
3886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2400 mg | 104% | |
| Total Carbohydrate | 574.2 g | 209% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 362.7 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 426 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2200 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
