Description
A moist, healthy, and protein-packed zucchini bread made with Greek yogurt, whole wheat flour, and natural sweeteners. Perfect for breakfast or a guilt-free snack.
Ingredients
Scale
- 1 1/2 cups whole wheat flour (or half whole wheat, half all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- Wash, grate, and squeeze out extra moisture from the zucchini using a cheesecloth or paper towel.
- In a bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together eggs, Greek yogurt, honey, vanilla extract, and melted coconut oil.
- Gradually fold the dry mixture into the wet mixture until just combined.
- Add grated zucchini and optional nuts or chocolate chips, folding gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: zucchini bread, greek yogurt bread, healthy bread, quick bread