Greek Yogurt Zucchini Bread
Sallys' Baking Addiction
Easy, healthy, and wholesome Greek yogurt zucchini bread will be your new favorite recipe for this classic quick bread!
1/3 Cup canola, vegetable, or melted coconut oil
1/2 cup organic blue agave
1 large egg, at room temperature
1/2 cup plain Greek yogurt, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups all-purpose flour (spoon & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup shredded zucchini (about 1 medium-large)
Optional: 2 teaspoons orange zest (so good!)
Optional: 3/4 cup chopped walnuts, raisins, or chocolate chips
Preheat oven to 350 F and grease a 9x5 inch loaf pan.
Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooded spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done with a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.
* Freezing Instructions: Brad freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
* Muffins: Prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425 F then, keeping the muffins in the oven, lower the oven temperature to 350 F and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.
* Yogurt: I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla or honey flavors would work wonderfully here!
*Zucchini: If you zucchini is extra wet, give it a few blots before adding to the batter.