I might have been a little overzealous at the farmers market the other day when I took 10 zucchini. But I'm not sorry. Because now I can bring you this. This zucchini bread, which also features hints of orange and cinnamon. It's perfectly soft inside with just a bit of crispy crust to make the perfect bite all the way through. I debated for awhile which recipe to leave you with this weekend, and this was the winner by a land slide. Maybe you have a birthday tomorrow (if so, we could be birthday buddies!) and to celebrate turning one year older, you'll slice of a big slab of this bread. Toast it up. And pile a heaping scoop of butter on top. And if not. You can do it anyways. Because you're an adult. Cheers!
Cinnamon Orange Zucchini Bread
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 tsp. cinnamon
- 1/8 tsp. baking powder
- 2 eggs, room temperature
- 1/4 cup oil (I used coconut)
- 1/4 cup greek yogurt, room temperature
- 1 cup sugar
- 1 cup shredded zucchini, all excess moisture drained
- 3/4 tsp. vanilla
- 1 orange, zested and juiced
- 1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Spray a bread pan with non-stick cooking spray.
Whisk together the flours, salt, baking soda, cinnamon, and baking powder in a small bowl.
In a larger bowl, whisk together the eggs, oil, yogurt, sugar, zucchini, vanilla, orange zest, and juice.
Add the dry ingredients to the wet ingredient slowly. Fold in the walnuts if you are using them.
Pour batter into prepared pan. Bake in the oven for 35-45 minutes, until a toothpick comes out clean when inserted in the center.