Description
Discover how to make delicious skinnier zucchini bread with this recipe! Learn how to bake a healthier version of this classic treat for guilt-free indulgence.
Ingredients
Scale
- 1 cup (240 ml) of zucchini, shredded (I used a little over a cup since I sprinkled some over the top)
- 1 1/2 cups (180 g) of all-purpose flour
- 1 tsp (5 ml) of cinnamon
- 1 pinch of nutmeg, freshly grated
- 1/2 tsp (3 ml) of baking soda
- 1 tsp (5 ml) of baking powder
- 1/2 tsp (3 ml) of salt
- 1/2 cup (120 ml) of yogurt, I used fat-free Greek vanilla yogurt
- 1 egg
- 1 tsp (5 ml) of vanilla extract
- 1/4 cup (60 ml) of vegetable oil
- 1/2 cup (120 ml) of granulated white sugar
- 1/2 cup (120 ml) of brown sugar
- 1/4 cup (30 g) of pecans, chopped, and some extra to sprinkle over the top
Instructions
- Set your oven to 350° Fahrenheit and prepare a 9 x 5-inch loaf pan by coating it with cooking spray.
- In a medium-sized bowl, combine the flour with cinnamon, nutmeg, baking powder, baking soda, and salt. Use a fork to mix them thoroughly. These are your dry ingredients.
- In another bowl, whisk the egg with both the granulated and brown sugar. Stir in the vanilla extract, yogurt, and vegetable oil. These are your wet ingredients.
- Gradually add the dry ingredients to the wet mixture, gently mixing until just combined. Avoid over-mixing.
- Trim the ends of the zucchini and grate it using the largest side of a box grater. Gently squeeze the grated zucchini with your hands to remove excess moisture. Fold the zucchini into the batter.
- Incorporate the chopped pecans into the batter by gently folding them in.
- Transfer the batter into the prepared loaf pan, spreading it evenly. Sprinkle extra pecans and zucchini on top.
- Bake for approximately 55 to 60 minutes, or until a toothpick inserted into the center comes out with a bit of moisture.
- Take the loaf out of the oven and allow it to cool in the pan for about 5 minutes. Then, remove it from the pan and let it cool further on a wire rack before slicing.
Notes
- Ensure to gently squeeze the grated zucchini to remove excess moisture before adding it to the batter to prevent a soggy loaf.
- Fold in the chopped pecans at the end to evenly distribute them throughout the batter for a nutty crunch in every bite.
- Use fat-free Greek vanilla yogurt for a creamy and flavorful addition to the wet ingredients, enhancing the overall taste of the loaf.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 262 calories
- Fat: 7 grams fat
- Protein: 4 grams protein
Keywords: zucchini bread recipe, vanilla yogurt bread, healthy zucchini loaf, nutty zucchini bread, easy baking recipe
