23 July 2021: Easy Zucchini Bread

Sonja and Alex Overhiser are the couple behind the award winning website (and books! don’t forget books!) A Couple Cooks. I’ve often found their creations to be not only delicious, but healthy. And the website’s photos are stunning!

When our daughter-in-law, Beth – who most decidedly does have a green thumb – shared a zucchini with us, I knew I would be able to find a great Zucchini Bread recipe on the Couple Cooks website. Sure enough there’s a great one, and bonus points for incorporating Greek Yogurt!

Easy Zucchini Bread

From A Couple Cooks website


  • ¼ cup neutral oil (grapeseed, sunflower, vegetable) (I used coconut oil – which is tasty and works as long as the other ingredients are so cold as to make the oil solid)
  • ½ cup turbinado sugar or light brown sugar
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • 1 tablespoon vanilla extract
  • 1 ½ cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 cup packed shredded zucchini


  1. Preheat the oven to 350 degrees F. Grease an 8-inch bread pan.
  2. In a large bowl, whisk together the oil, sugar, eggs, yogurt, and vanilla.
  3. In a smaller bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  4. Stir the dry ingredients into the wet ingredients and combine into a sticky dough. Gently stir in zucchini (it’s not necessary to squeeze out liquid). Be careful not to overmix: just stir until the dough comes together.
  5. Pour the dough into the prepared bread pan.
  6. Bake 55 to 60 minutes until toothpick comes out clean. Cool completely before slicing. Store at room temperature covered with a towel for 2 to 3 days, in the refrigerator for about 1 week, or frozen for at least 3 months.

For Noomers (based on 14 slices): Calories 129, Fat 54g, Carbs 17.2g, Sugar 7.8g, Fat 3.7g, Protein 3.5g


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