This healthy Zucchini Bread recipe is fluffy, lightly spiced, moist, and so easy to make. No one would be able to guess that there's zucchini hidden in here!
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/4 cups zucchini grated
- 1/3 cup vegetable oil
- 6 oz Greek yogurt plain
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sugar granulated
- 1/2 cup brown sugar packed
Preheat your oven to 350 F degrees. Spray a loaf pan with cooking spray or grease it with butter.
In a large bowl combine the flour, baking powder, baking soda, cinnamon and salt together.
In another bowl add the zucchini, oil, yogurt, eggs, vanilla and whisk well. Add in the sugars and mix until well incorporated.
Add the dry ingredients to the wet ingredients and mix using a rubber spatula.
Transfer the batter into the prepared loaf pan and place in the oven. Bake for about 1 hour, or until an inserted toothpick comes out clean.
Storage: Allow the zucchini bread to cool completely before you store it. Wrap it tightly in plastic wrap and store at room temperature for 1-2 days or in the fridge for 1 week. You can also store it sliced in an airtight container.
Freeze: To freeze, wrap the loaf nice and tight in plastic wrap, then wrap it in foil. It will last 2-3 months in the freezer.
Alternatively, you can freeze individual servings, too. You can wrap each slice individually, or you can freeze the slices on a baking sheet for 2 hours. Then, place the frozen slices into a freezer-safe bag and return it to the freezer. Remove slices as desired. Thaw at room temperature for 15 minutes before eating.
Serving: 1slice | Calories: 253kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 206mg | Potassium: 168mg | Sugar: 21g | Vitamin A: 90IU | Vitamin C: 2.8mg | Calcium: 64mg | Iron: 1.4mg