Black Pepper Zucchini Bread

Black Pepper Zucchini Bread

  • Prep: 15 min
  • Cook Time: 50 min
  • Total: 1 hr 5 min
  • Serving: 8
Forget the sugar-heavy, fat-packed zucchini bread of your past. This recipe does away with the classic dense version eaten for dessert and presents a lighter crumb loaf with a chewy crust zinged with black pepper and ginger.


  • 1 teaspoon or more softened butter
  • Wet Ingredients
  • 2 eggs
  • ¼ cup sugar
  • 2 teaspoons vanilla extract
  • ½ cup plain yogurt
  • 2 cups (about 12 ounces) shredded zucchini
  • 1 tablespoon minced fresh ginger
  • Dry Ingredients
  • 1 ¾ cup whole wheat flour or a mixture of all-purpose and whole wheat
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  1. In a large bowl, sift the dry ingredients:
  2. Preheat oven to 350 degrees F. and use the butter to grease a 9 X 5 inch standard loaf pan.
  3. In a large mixing bowl, beat eggs until frothy.
  4. Add sugar, vanilla and yogurt, blending well.
  5. With a wooden spoon, mix in zucchini and ginger.
  6. Set aside.
  7. Prepare dry ingredients and gradually blend into creamed mixture until just moist, careful not to overmix.
  8. Pour into prepared loaf pan.
  9. Bake until top is browned and crumb is cooked through, about 50 to 55 minutes.
  10. Loaf is done when a toothpick is inserted in the center and pulls out clean.
  11. Let cool in the pan for 5 to 10 minutes.
  12. Invert onto a wire rack to cool longer or carefully slice with a serrated knife to serve warm.
  13. This bread's flavor and texture improves overnight. Once completely cool, wrap tightly in foil and store at room temperature.


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