Zucchini Bread with Thyme

Total Time: 1 hour, 30 minutes | Yield: 1 loaf

Adapted from The New Best Recipe Cookbook, this recipe for zucchini bread is more than just a great way to use up your summer bumper crop. Combining the lemony fresh taste of thyme with the delicate sweetness of seasonal zucchini and the crunch of toasted nuts, this is a quick bread that is both nutritious and elegant, both savory and sweet. It’s perfect for breakfast, afternoon tea, or an easy after-dinner snack.


  • 1 lb. zucchini
  • 1/4 cup walnuts
  • 1/4 cup pine nuts
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 3/4 cup sugar, divided
  • 2 eggs
  • 1/4 cup whole-milk yogurt
  • 1 tbsp lemon juice
  • 2 tbsp fresh thyme, minced
  • 6 tbsp unsalted butter, melted and cooled
  • coarse sugar crystals and more fresh thyme, for garnish


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Use your food processor's grating blade to shred zucchini, or use a box grater and shred by hand.
  3. Toss zucchini with 2 tablespoons of sugar and let sit in a fine mesh seive to draing for 30 minutes.
  4. While the zucchini is draining, place walnuts and pine nuts on a foil rimmed baking sheet. Bake for 5-7 minutes or until lightly golden brown. Let cool.
  5. In a large mixing bowl, whisk cooled nuts with flour, baking soda, baking powder, and salt.
  6. In a separate bowl, whisk together 1/2 cup plus 2 tablespoons of sugar with the eggs, yogurt, lemon juice, fresh thyme, and melted butter.
  7. MIx wet mixture into the dry along with the drained zucchini.
  8. Turn out dough out into a well greased and floured 5"x10" loaf pan.
  9. Sprinkle coarse sugar and thyme over the top of the loaf.
  10. Bake for 55-60 minutes or until golden brown and crisp on the outside and tender on the inside.
  11. Serve with butter, marmalade, and a sprig of fresh thyme.