Jen's Zucchini Bread

From Palo Alto gardens to happy hour hit, a moist, tender, quick bread enhanced with olive oil, Greek yogurt, and fresh tangerine

Jennifer Ann Blair here, born August 7 in the 60’s—a Leo and proud Gen X’er. Loyal, creative, and ambitious, I jumped into the tech world during the early 90’s, working with Microsoft, Intel, AskJeeves, Pacific Bell, and more.

After college, I continued my career in advertising, beginning in Los Angeles and Budapest, Hungary, and working for OgilvyUK on the Seagram’s, Ford Motor Company, and Compaq Computer accounts. Do any of you remember the Seagram’s Golden Wine Cooler ads with Bruce Willis? That was just one of the many products we promoted in the newly democratized Hungary in the early 90’s. How did I end up in Budapest, Hungary?

My move to Hungary was facilitated by AIESEC, a global organization that helps young people develop leadership through internships and volunteering. While in college, I joined as Public Relations Director. Through AIESEC, I interned at a company in Budapest right after graduation. I had hoped to go to Paris, but later learned that Hungary was once called the Paris of the East. It wasn’t quite there then, but the country was working toward its golden years. I lived and worked in a nation newly emerged from communism, building lifelong friendships and mentorships with inspiring people from around the world. Social media has helped us stay connected!

When I returned to the States after my time in Hungary, I worked in San Francisco and lived in Palo Alto. That’s where I got the gardening bug. My neighbor, who became a very good friend, was a master gardener and an inspiration in the yard. She helped me plant the plants and showed me all her tips and tricks to keep them happy and healthy. My dog, Negra, on the other hand, had other plans, but that’s a story for another post!

Me & my Hungarian-born English pointer Negra, garden and roses

In the backyard of my tiny home, I planted roses, lettuce, tomatoes, herbs, sweet peas, green beans, zucchini, and more. It was a perfect weekend escape after long days at the ad agency—promoting inventive products and meeting tight deadlines for demanding tech and telecom clients.

I discovered a family recipe for Zucchini Bread—simple, delicious, and easy to personalize. I added EVOO, Greek yogurt, extra zucchini, more vanilla, and cinnamon to make it my own.

It was a hit at a recent happy hour. I hope you’ll try it—it’s perfect for summer menus, breakfast, or an afternoon treat.

Zucchini Bread

Jen’s Zucchini Bread

A moist, tender loaf perfect for sharing.

The Basics

• Prep Time: 20 minutes

• Cook Time: 1 hour

• Servings: 16 (2 loaves, 8 slices each)

• Difficulty: Easy

Kitchen Tools

• Loaf pans (2)

• Large mixing bowls

• Balloon whisk

• Box grater

• Mixing spoons

• Measuring cups and spoons

• Cooling rack

Ingredients

Wet Ingredients:

• 3 eggs

• 1/2 cup extra virgin olive oil, plus more for pans

• 1/2 cup plain Greek yogurt

• 2 cups sugar

• 3 cups zucchini, grated

• 3 tsp vanilla extract

• 1/8 cup fresh tangerine juice

• 1 tangerine, zested

Dry Ingredients:

• 3 cups all-purpose flour

• 1 tsp baking soda

• 1/4 tsp baking powder

• 1 tsp salt

• 3 tsp ground cinnamon

• 1 tsp fresh rosemary, finely minced

Instructions

1. Prepare:

   • Heat oven to 350°F

   • Coat loaf pans generously with olive oil, including the top edges.

2. Mix Wet Ingredients:

   • Whisk eggs until light and foamy.

   • Add olive oil, yogurt, sugar, zucchini, and vanilla.

   • Stir in tangerine juice and zest.

   • Fold gently until combined.

3. Add Dry Ingredients:

   • Sift together flour, baking soda, baking powder, and salt.

   • Add wet ingredients.

   • Stir in cinnamon and minced rosemary until just combined.

4. Bake:

   • Divide batter between prepared pans.

   • Bake for 1 hour until golden brown.

   • Test center for firmness and springiness

Notes:

Recipe Remix

• Add chopped walnuts or pecans.

• Include raisins or dried cranberries

• Try with chocolate chips.

• Swap half the wheat flour for whole-grain flour.

• Experiment with different citrus (orange, lemon, lime)

• Try different herbs (thyme, sage)

• Add pine nuts for a Mediterranean flair.

Make-Ahead Options

• Grate zucchini ahead and drain well.

• Keeps 3-4 days at room temperature

• Freezes beautifully for up to 3 months

Serving Suggestions

• Serve warm with room-temperature butter.

• Top with whipped honey butter

• Perfect alongside French Rosé wine

• Ideal for brunch or afternoon tea

Storage Tips

• Cool completely before storing.

• Wrap well in foil or plastic.

• Store at room temperature for up to 4 days

• Freeze wrapped loaves for up to 3 months.

Jen's Zucchini Bread

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