Greek Yogurt Zucchini Bread

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 plain Greek yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded zucchini – press a paper towel into shredded zucchini to remove extra moisture
• optional: 2 teaspoons orange zest
• optional: 3/4 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
2. 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.
3. 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.
4. 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!!