My garden has started producing zucchini and that means one thing for sure – Zucchini Bread! I love to enjoy it for breakfast or a snack, but don’t want it to be filled with tons of sugar or butter. I found a recipe on Sally’s Baking Addiction that uses Greek Yogurt that is much lighter, and it was so fluffy and delicious!
Greek Yogurt Zucchini Bread
Ingredients
- 1/3 cup canola, vegetable, or melted coconut oil
- 1/2 cup honey or organic blue agave
- 1 large egg, at room temperature
- 1/2 cup (121g) plain Greek yogurt, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (130g) shredded zucchini – press a paper towel into shredded zucchini to remove extra moisture
- optional: 2 teaspoons orange zest
- optional: 3/4 cup (95g) chopped walnuts
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
- Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.
I sliced my cooled loaf and put it into a Ziploc bag in the freezer with waxed paper between the slices. It freezes beautifully!
When life gives you zucchini…make bread!!
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