Greek Yogurt Zucchini Bread

“This is how I get my veggies” - Joe said as he grabbed a slice.

Well that’s one way to do it!

This Healthy Greek Yogurt Zucchini Bread has become yet another “go-to” baked good at our house when we are crazing something sweet, but also want to keep our options clean and healthy!

Other than being packed with fresh zucchini, this sweet treat is naturally sweetened with agave, full of protein packed Greek yogurt, easy to make (and eat!), and can easily be made in advance and frozen for later enjoyment!

Check out the recipe below:

Ingredients

1/3 cup melted coconut oil
1/2 cup agave or honey
1 large egg, at room temperature
1/2 cup Greek yogurt, at room temperature (plain, honey or vanilla flavors work well).
1 .5 teaspoons pure vanilla extract
1.5 cups whole wheat all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup shredded zucchini (about 1 medium-large)
optional: 3/4 cup chopped walnuts, raisins, or chocolate chips

Instructions

Preheat the oven to 350°F 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. Add the wet ingredients into the dry ingredients and mix until combined. Being careful not to overmix.
Fold in the zucchini and any additional “add-ins”.
Spread batter into the greased loaf pan. Bake for 40-50 minutes. Baking times will vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean.
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 or in the freezer for up to 3 months