Zucchini Bread | Recipes | PBS Food

Prep time: 15 Minutes

Cook time: 1 Hour

Yield: 1 loaf


  • 1 3/4 cups white sugar
  • 1 cup oil
  • 1/2 cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup plain Greek yogurt
  • 2 cups shredded/grated zucchini
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • optional: 1 cup chopped walnuts


  1. Preheat the oven to 350 degrees F.
  2. Using a stand or electric mixer, mix the sugars, oil, eggs, and vanilla extract on medium-high speed for 2 minutes. The mixture should look like caramel topping in color and consistency. Mix in the Greek yogurt and grated zucchini. Scrape down the bowl and mix again for half a minute. Add both flours, baking soda, and baking powder. Beat the batter for one minute until the batter has absorbed the dry ingredients and scrape the bowl down one last time. Continue to mix the batter for half a minute, folding in the nuts if you prefer a nut bread.
  3. Spray two loaf pans or one cake bundt pan generously with non-stick spray. Pour the batter in the pans/pan and bake for 60 minutes or until done. Allow the bread to rest in the pan for 10 minutes before shaking the pan to loose the bread from the sides. Invert the pan to a plate and serve warm or allow the bread to cool.
Presented by: