Zucchini Basil Bread is healthier zucchini bread! Yogurt, whole grains, protein, and fiber with less sugar and fat. Plus basil adds a flavorful twist.
Does your counter look like mine? Piled with late summer vegetables? I love ’em. But it’s hard to keep up! Especially zucchini.
All. That. Zucchini. I’ve stuffed zucchini, grilled it, sautéed it, and added it to salad. I avoided baking zucchini bread because so often these loaves taste like dessert. But the zucchs kept coming. So I started tinkering.
See me with my happy face?
Why I like this Zucchini Bread recipe
✅There’s less sugar and fat. Many quick bread recipes have 1 to 2 cups of oil and 1 to 2 cups sugar. Not this lightend-up LiveBest Zucchini Basil Bread.
✅I replaced some of the oil with yogurt. That bumped up the protein. But so do the eggs and pumpkin seeds.
✅I added oats and whole-wheat flour so fortified the bread with more fiber.
✅It’s so pretty! Love those crunchy pumpkin seeds! It’s unique with the basil infusing the bread. If you grow herbs, shop your yard, try mint, lemon balm, thyme, or parsley.
Quick bread tips
This is a quick bread recipe. That means no kneading so it’s quicker to make. The bread rises because of baking soda and baking powder. These two start working when they’re mixed with liquid. But it doesn’t stop there. Most baking powder is double acting. That next leavening boost comes when it’s heated. That’s why you want your oven ready when your bread batter is mixed. So you can get the bread in the oven to maximize the baking powder’s potential…so you get a tall loaf.
One more thing about quick breads. Overmixing makes a tough bread. The wheat’s protein, gluten, gives the bread structure as it bakes. But if you overmix it, the gluten overdevelops and you end up with a tough, heavy texture. An overmixed batter is shiny and smooth. Lumpy batter his your goal.
How to make Zucchini Basil Bread
Heat the oven to 350ºF.
Rinse the zucchini under running water. Leave the skin on then shred the zucchini. A food processor works too, but I like this Microplane box grater. Some recipes have you squeeze out the moisture in the zucchini. I didn’t do that. If the zucchini is big, like 4-inches in diameter and 14-inches long, it’s mature. These can be tougher, seedier, and more bitter. I pick out the really big seeds. And now, back to the recipe.
Stir together the dry ingredients.
Stir all the wet things together.
Gently combine them just until the things start to moisten. The batter should still be lumpy.
Bake. You’ll know when it’s done if you can stick a toothpick near the center of the pan and it comes out clean, no wet dough sticking to it. That takes 40-45 minutes at 350ºF. Cool on a wire rack 15 minutes to set the structure, then flip the pan over to release the bread.
Here’s another LiveBest recipe: Banana Walnut Bread
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The best pan to bake in
I use an aluminum pan because it conducts heat so well. That means it bakes a little faster and browns better. Stainless steel pans don’t conduct heat as well as aluminum. On the other hand, glass takes longer to heat and doesn’t conduct heat well, but it does hold heat for a longer time. That means with a glass pan the edges of baked goods may cook faster than the center, so you might end up with dry bottom and sides. Reduce the heat by 25° F. to remedy this.
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Zucchini Basil Bread
Zucchini Basil Bread is healthier zucchini bread! Yogurt, whole grains, protein, and fiber with less sugar and fat. If you don’t like basil, try mint or parsley. Or go herb free.
- Prep Time: 15 minutes
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 1 loaf 1x
- Category: Quick bread, breakfast
- Method: Oven
- Cuisine: American
- 1/3 cup olive oil
- 1/2 cup plain Greek yogurt
- 2 eggs
1/4 cup sugar1/4 cup brown sugar
- 1/4 teaspoon black pepper
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/3 cup old fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 cup raw pumpkin seeds (walnuts also work), toasted (to toast, bake 350℉. for 12–15 minutes)
- 2 cups shredded zucchini
- 1 tablespoon chopped fresh mint or basil
Store loaf in refrigerator up to a week.
Wrap tightly to freeze. Freeze up to 9 months.
Keywords: healthier quick bread,