Yogurt Zucchni Bread

Description

Easy, healthy, and wholesome Greek yogurt zucchini bread will be your new favorite recipe for
this classic quick bread!

Ingredients

 1/3 cup (80ml) canola, vegetable, or melted coconut 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 pure vanilla extract

 1 and 1/2 cups (188g) 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 (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
 2. 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 wooden
spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange
zest, and walnuts.
3. 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 when 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.
4. 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.

Notes

1. Freezing Instructions: Bread freezes well for up to 3 months. Thaw overnight in the
refrigerator and allow to come to room temperature before serving.
2. 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 (218°C) then, keeping the
muffins in the oven, lower the oven temperature to 350°F (177°C) 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.
3. Yogurt: I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla
or honey flavors would work wonderfully here!
4. Zucchini: If your zucchini is extra wet, give it a few blots before adding to the batter.
5. Adapted from zucchini bread

Zucchini Bread Recipes

1st
prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins

 1¼ packed cups / 250 g grated zucchini (courgette) , about 2 small or 1 medium zucchini
 ▢ 2 cups / 250 g flour , spelt flour, all purpose flour (plain in the UK), or wholewheat
flour all work well
 ▢ 2 teaspoons baking powder
 ▢ ¼ teaspoon baking soda , (bicarbonate of soda in the UK)
 ▢ ¾ cup / 150 g sugar , plus a little more for sprinkling on the top. White granulated, cane
sugar, turbinado sugar, coconut sugar or light brown sugar are all fine to use
 ▢ 2 teaspoons ground cinnamon
 ▢ ¼ teaspoon ground nutmeg
 ▢ ½ teaspoon fine salt
 ▢ 2 tablespoons ground flax seed , (it must be ground and not whole seeds)
 ▢ ½ cup + 2 tablespoons / 150 mls unsweetened plant milk
 ▢ 1½ teaspoons vanilla extract
 ▢ ¼ cup / 60 mls liquid oil of choice , avocado oil, sunflower, vegetable, light olive oil
or melted but cool coconut oil are all ok to use. See recipe notes for oil-free option.
 ▢ 1 teaspoon apple cider vinegar , or lemon juice (important - do not omit)
 ▢ ½ cup / 80 g golden raisins
 ▢ ½ cup / 65 g chopped walnuts or pecans , plus more for sprinkling on the top. (omit to
make nut-free

INSTRUCTIONS

 ▢

Preheat oven to 350 °F (175 °C) and grease and line a loaf pan.

 ▢

Grate the zucchini and set aside. I use the grating attachment on my food processor but
you can do it manually if you don't have one.

 ▢

Add the flour, baking powder, baking soda, sugar, cinnamon, nutmeg, salt and ground
flax seed to a large bowl. Whisk to combine.

 ▢
 Add the grated zucchini, plant milk, vanilla extract, oil and apple cider vinegar to another
bowl and stir them together.

 ▢

Add the wet mixture to the dry mixture and stir together with a spatula until just
combined. It's a really stiff batter, and it will feel and look too dry, but be patient and it
will come together as the zucchini lets out it's moisture while you stir.

 ▢

Add the nuts and raisins to the batter and stir gently once more to combine.

 Spoon into the prepared loaf pan and smooth the top. Sprinkle on a generous amount of sugar
and some more nuts (optional but gives a lovely crusty, textured top), and bake for about 70
minutes or until a tooth pick inserted comes out clean. It does take longer than your average
quick bread because the zucchini adds so much moistness.
 ▢
Once cooked through, remove from the oven and leave for 10 to 15 minutes in the pan before
turning out onto a wire rack. It is very fragile while warm so be gentle. It will firm up as it cools.
You can double or triple this recipe

2nd

Ingredients

 1/2 cup granulated sugar

 1/3 cup brown sugar
 1 cup unsweetened applesauce
 1/4 cup vegetable oil
 1 tsp vanilla extract
 1 1/2 cup all-purpose flour
 1 tsp baking soda
 1/2 tsp baking powder
 1/2 tsp salt
 1 tsp cinnamon
 1/2 tsp nutmeg
 1/8 tsp cardamom
 1 heaping cup shredded zucchini, (1 medium zucchini)
 1/2 cup walnuts
US Customary – Metric

Instructions

1. Preheat the oven to 350 F. Spray an 8×4" loaf pan and set aside.
2. Using a handheld shredder or the shredding attachment of your food processor, shred 1
medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid
out of the zucchini and set aside.
3. In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla
extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices.
Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
4. Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick
inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before
transferring to a wire cooling rack to cool completely.