Description
A moist and wholesome zucchini bread made with plain Greek yogurt, honey, cinnamon, and fresh shredded zucchini. This easy quick bread works well for breakfast, brunch, snacks, or a simple dessert.
Ingredients
Scale
- 1/3 cup canola oil, vegetable oil, or melted coconut oil
- 1/2 cup honey or blue agave syrup
- 1 large egg, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini
- 2 teaspoons orange zest, optional
- 3/4 cup chopped walnuts, raisins, or chocolate chips, optional
Instructions
- Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan.
- Whisk the oil, honey or agave, egg, Greek yogurt, and vanilla in a medium bowl until smooth.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the shredded zucchini and any optional orange zest, walnuts, raisins, or chocolate chips.
- Spread the batter evenly in the prepared loaf pan.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Loosely cover the loaf with aluminum foil if the top browns too quickly.
- Place the pan on a wire rack, then cool the bread completely before slicing and serving.
Notes
- If the shredded zucchini looks extremely wet, blot it lightly with paper towels before adding it to the batter. Do not squeeze it completely dry.
- Plain nonfat, low-fat, or full-fat Greek yogurt will work. Vanilla or honey Greek yogurt may make the loaf slightly sweeter.
- Store the cooled bread tightly covered at room temperature for up to 5 days.
- Freeze the whole loaf or individual slices for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
- For muffins, fill 10 to 12 prepared muffin cups almost to the top. Bake at 425°F for 5 minutes, lower the temperature to 350°F, and bake for another 13 to 14 minutes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 218
- Sugar: 15
- Sodium: 184
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 20