Every summer growing up I always looked forward to making zucchini bread with the massive zucchinis we would grow in our garden. We somehow always ended up with baseball bat sized zucchinis so a lot of zucchini bread need to be made! But I recently paired my zucchini bread with salted maple whipped cream with a little bit of olive oil and flaky salt, and oh my. I will never be going back.
ingredients needed for zucchini bread with salted maple whipped cream
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
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zucchini bread with salted maple whipped cream
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
- Preheat the oven to 350F. Grease a 9-inch loaf pan and line with parchment paper. Set aside.
- 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.
- Add the oil, brown sugar, eggs, plain greek yogurt, and vanilla extract to a large bowl. Whisk until well combined.
- Add the flour, cinnamon, baking powder, baking soda, and salt. Gently stir until there are only a few streaks of flour left.
- 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.
- Transfer the batter to the greased loaf pan. Sprinkle the turbinado sugar evenly on top (optional).
- 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.
- Let it cool for 10 minutes, then carefully remove from the pan to cool completely.
- 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!
I’ve had bad luck with loaf breads in the past. I’m not sure why, because I love to bake! It’s been disappointing. I wanted to take advantage of zucchini season and try this recipe out – it did not disappoint! So moist and perfect texture. I didn’t make the whip for it yet, as I made this super late last night, but I hope to try it soon! Thanks!
YAY i’m so glad you loved this one!! perfect for the summer!
Hi! This looks delicious, wanted to try it out without eggs! Any suggestions?
hi! you could try subbing with bananas or applesauce! i haven’t tested either of those for this recipe, but those are generally good substitutes for eggs.
hi! is there any way to make this dairy free?
hi! yes, the best option is to use a dairy free yogurt. if you can’t find one, you could also use applesauce or a mashed banana. i haven’t tested either of those for this recipe, but generally those do similar things in baked goods.