This moist and delicious zucchini bread gets a boost of protein and tang from Greek yogurt. It’s perfect for breakfast, snacks, or dessert.
Ingredients:
- Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 cup plain Greek yogurt (full-fat or low-fat)
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, excess moisture squeezed out.
- Optional: 1/2 cup chopped walnuts or pecans, or chocolate chips.
Instructions:
- Prepare the Zucchini:
- Wash and grate the zucchini.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This step is crucial to prevent soggy bread.
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients:
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, Greek yogurt, vegetable oil (or coconut oil), and vanilla extract until well combined.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Zucchini and Nuts/Chocolate (Optional):
- Fold in the squeezed zucchini until evenly distributed.
- If using, fold in the chopped nuts or chocolate chips.
- Bake:
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Variations:
- Moisture Control: Squeezing the zucchini is essential. Don’t skip this step!
- Spices: Adjust the spices to your liking. You can add more cinnamon, or try adding a pinch of ground cloves.
- Nuts and Chocolate: Walnuts, pecans, and chocolate chips add great texture and flavor.
- Topping: You can top the bread with a simple glaze made from powdered sugar and milk, or a cream cheese frosting.
- Muffins: this recipe can be used to make muffins. Adjust the baking time accordingly.
- Storage: Store leftover zucchini bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.