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:
1/3 cup melted coconut oil
1/2 cup blue agave syrup (or maple syrup, honey)
1/2 cup plain Greek yogurt, at room temperature
1 large egg, at room temperature
1.5 teaspoons pure vanilla extract
1.5 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1.5 teaspoon ground cinnamon
1 cup shredded zucchini (about 1 medium-large)
OPTIONAL ADD-INS: chopped walnuts, raisins, dried cranberries, chocolate chips (add about 1/2 to 3/4 cup)
HOW TO MAKE IT:
Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.
In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together until combined. In a small bowl, mix the oil, agave, egg, yogurt, and vanilla.
Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula just until combined. Fold in the zucchini and any additional add-ins.
Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary depending on your oven, so make sure to check on yours as it bakes. 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. (Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.)
Did you make it?! Tell me how it turned out in the comments below!