Description
This Healthy Zucchini Bread recipe is a wholesome twist on classic zucchini bread, using whole wheat pastry flour, natural sweeteners, and nutritious ingredients like Greek yogurt and coconut oil. Moist, flavorful, and easy to make, it’s perfect for breakfast or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 2 eggs
- 1/2 cup maple syrup
- 1 cup plain Greek yogurt
- 1/3 cup almond milk, or milk of choice
- 3 tablespoons coconut oil, melted and cooled
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini, water squeezed out (about 1 medium zucchini)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the zucchini bread at the right temperature.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of leavening and spices.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, maple syrup, plain Greek yogurt, almond milk, melted coconut oil, vanilla extract, and the grated zucchini until fully incorporated.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently mix with a spatula until just combined—do not over-mix to keep the bread tender.
- Prepare Pan and Pour Batter: Lightly grease a 9×5 inch loaf pan and pour in the batter, spreading it evenly.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread rest in the pan for 10 minutes after baking, then carefully invert onto a wire rack to cool completely before slicing and enjoying.
Notes
- Make sure to squeeze out excess water from the grated zucchini to avoid soggy bread.
- Use room temperature eggs and ingredients to ensure even mixing.
- You can substitute almond milk with any milk of choice or a dairy-free alternative.
- Store the bread wrapped tightly in plastic wrap or airtight container; it keeps well for 3-4 days at room temperature or can be frozen for up to 2 months.
- For added texture, consider folding in 1/2 cup chopped walnuts or pecans.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of the loaf)
- Calories: 160
- Sugar: 7g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
