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zucchini bread with salted maple whipped cream

5 from 1 vote
zucchini bread
[category] Breakfast, Dessert
[published] June 19, 2024
[PREP] 25 minutes
[COOK] 45 minutes
[TOTAL] 1 hour 10 minutes
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Ingredients

zucchini bread

  • 1/2 cup neutral oil
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 cup plain greek yogurt
  • 1 tsp vanilla extract
  • 1 3/4 cup flour 230 grams
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups grated zucchini
  • 1/4 cup turbinado sugar optional

salted maple whipped cream

  • 1/2 cup heavy cream
  • 1 tbsp maple syrup
  • 1/4 tsp kosher salt
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 350F. Grease a 9-inch loaf pan and line with parchment paper. Set aside.
  2. Use a box grater to grate the zucchini. Place the grated zucchini on paper towels to soak up some of the excess water. Set aside.
  3. Add the oil, brown sugar, eggs, plain greek yogurt, and vanilla extract to a large bowl. Whisk until well combined.
  4. Add the flour, cinnamon, baking powder, baking soda, and salt. Gently stir until there are only a few streaks of flour left.
  5. Squeeze more excess water out of the grated zucchini. Add it to the bowl and stir until just distributed, and no streaks of flour remain.
  6. Transfer the batter to the greased loaf pan. Sprinkle the turbinado sugar evenly on top (optional).
  7. Transfer to the loaf pan to the oven and bake for 45-60 minutes, until the middle is completely set and an inserted toothpick comes out clean.
  8. Let it cool for 10 minutes, then carefully remove from the pan to cool completely.
  9. To make the salted maple whipped cream, add the heavy cream, maple syrup, salt, and vanilla extract to a bowl. Use a hand mixer to whip the cream until soft peaks form. Add a dollop of the whipped cream on a slice of bread, along with a drizzle of olive oil and pinch of flaky salt. Enjoy!