Greek Yogurt Zucchini Bread
A moist and delicious zucchini bread made with Greek yogurt, offering a healthy twist for any time of day.
Ingredients
Wet Ingredients
- 1/3 cup canola oil Adds moisture without overpowering flavors.
- 1/2 cup honey or organic blue agave Natural sweetness enriching the flavor.
- 1 large egg Contributes richness and structure.
- 1/2 cup plain Greek yogurt Keeps the bread moist and boosts protein.
- 1 and 1/2 teaspoons pure vanilla extract Elevates the flavor.
Dry Ingredients
- 1 and 1/2 cups all-purpose flour Forms the structure of the bread.
- 1 teaspoon baking powder Essential for leavening.
- 1/2 teaspoon baking soda Assists in balancing acidity.
- 1/2 teaspoon salt Enhances flavors.
- 1 teaspoon ground cinnamon Adds warmth and depth.
Main Ingredients
- 1 cup shredded zucchini Infuses moisture and sneak in a serving of veggies.
Optional Ingredients
- 2 teaspoons orange zest For a citrus note.
- 3/4 cup chopped walnuts, raisins, or chocolate chips Enhance texture and flavor.
Instructions
Preparation
- Preheat your oven to 350°F (177°C). Grease a 9x5-inch loaf pan.
- In a medium bowl, whisk together the canola oil, honey (or agave), egg, Greek yogurt, and vanilla until smooth.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Fold in the shredded zucchini and any optional ingredients you've chosen.
- Spread the batter into the prepared loaf pan and smooth the top.
- Bake for 40-50 minutes, or until a toothpick comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Squeeze excess moisture from shredded zucchini to avoid a soggy loaf. Don't overmix when combining wet and dry ingredients. Test for doneness with a toothpick.