Description
Irresistible zucchini bread with yogurt brings moist, tender slices packed with garden-fresh flavor. Homemade comfort meets nutritious ingredients, delivering a delightful slice of wholesome goodness you cannot resist.
Ingredients
Scale
Vegetables:
- 1 1/2 cups (355 ml) grated zucchini (about 2 medium)
Wet Ingredients:
- 2 large eggs
- 1/2 cup (120 ml) plain Greek yogurt
- 1/3 cup (80 ml) honey or maple syrup
- 1/4 cup (60 ml) vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups (180 g) whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (60 g) chopped walnuts or chocolate chips (optional)
Instructions
- Prepare the oven to 350F (175C) and coat a 9×5-inch loaf pan with cooking spray or butter.
- Whisk eggs, Greek yogurt, honey, vegetable oil, and vanilla extract in a large mixing bowl until the mixture becomes silky and uniform.
- Incorporate grated zucchini into the wet ingredients, stirring until evenly distributed.
- In a separate bowl, sift together flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Gradually blend dry ingredients into the zucchini mixture, using gentle folding motions to prevent overmixing.
- Optional: Gently fold in chopped walnuts or chocolate chips for additional texture and flavor.
- Transfer batter to the prepared loaf pan, smoothing the surface with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow bread to rest in the pan for 10 minutes to stabilize its structure.
- Carefully remove bread from pan and place on a wire cooling rack to cool completely before slicing.
Notes
- Squeeze excess moisture from grated zucchini using a clean kitchen towel to prevent a soggy bread texture.
- Swap honey with maple syrup for a different flavor profile or use agave nectar for a vegan alternative.
- Toast walnuts before adding to enhance their nutty flavor and provide extra crunch to the bread.
- Use gluten-free flour blend to make this recipe suitable for those with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 185 kcal
- Sugar: 9 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 37 mg