Description
Discover how to make deliciously moist Greek yogurt zucchini bread with this easy recipe. Perfect for breakfast or a sweet treat any time of day!
Ingredients
Scale
- 1/3 cup (80ml) vegetable oil
- 1/2 cup (120ml) honey or organic blue agave
- 1 large egg, at room temperature
- 1/2 cup (121g) plain Greek yogurt, at room temperature
- 1 and 1/2 teaspoons (3 ml) pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon (5 ml) baking powder
- 1/2 teaspoon (3 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1 teaspoon (5 ml) ground cinnamon
- 1 cup (130g) shredded zucchini
- optional: 2 teaspoons (10 ml) orange zest
- optional: 3/4 cup (95g) chopped walnuts, (115g) dried cranberries, or (135g) dried apricots
Instructions
- Set your oven to 350°F (177°C) and apply a layer of grease to a 9×5-inch loaf tin.
- In a medium-sized bowl, blend the oil, honey or agave, egg, yogurt, and vanilla essence until they are well integrated.
- In a larger bowl, combine the flour, baking powder, baking soda, salt, and cinnamon by whisking them together.
- Introduce the liquid mixture into the bowl of dry ingredients and gently stir using a large wooden spoon or rubber spatula until everything is just mixed. Be careful not to mix too much.
- Gently fold in the shredded zucchini, optional orange zest, and optional walnuts.
- Pour the mixture into the loaf tin you prepared earlier and ensure it is evenly spread.
- Place in the oven and bake for 40 to 50 minutes, keeping an eye on it as baking times can differ. The bread is ready when a toothpick inserted into the center emerges clean.
- If the top of the loaf begins to brown too fast, tent it loosely with aluminum foil.
- Take the loaf out of the oven and place it on a wire rack. Let it cool down entirely before slicing and serving.
- Keep any leftover bread covered at room temperature, where it will remain fresh for up to five days.
Notes
- – Ensure zucchini is well drained before adding to batter to avoid excess moisture.
- – Enhance flavor with a mix of walnuts, dried cranberries, or apricots.
- – Include optional orange zest for a citrusy twist in the bread.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 10g
- Protein: 4g
Keywords: zucchini bread, greek yogurt, honey agave, cinnamon walnut, orange zest, moist loaf
