Healthy Zucchini Bread
Ingredients
- 1 3/4 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 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
Directions
- 1
Preheat oven to 350 degrees F.
- 2
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt; set aside.
- 3
In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, milk, coconut oil, vanilla and shredded zucchini until all combined. Add wet ingredients into flour mixture and mix with a spatula until just combined, being careful not to over-mix! Pour mixture into prepared loaf pan.
- 4
Bake for 50 to 60 minutes in the oven, or until a toothpick inserted in the middle comes out clean. Leave the bread in the pan for 10 minutes before carefully inverting it onto a wire rack to cool. Slice and enjoy!
Healthy Zucchini Bread
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Ratings & Reviews
Based on 6 ratings
Rating Breakdown
About this Recipe
Craving a tender, subtly sweet loaf that genuinely nourishes without sacrificing flavor? This Healthy Zucchini Bread delivers just that—a perfect balance of wholesome ingredients and comforting taste, ideal for any time of day.
What truly sets this recipe apart is its ingenious blend of healthier components that create an incredibly moist and fluffy texture. By opting for whole wheat pastry flour, Greek yogurt, and maple syrup instead of traditional butter and refined sugar, you get a loaf that's not only delicious but also thoughtfully constructed for better-for-you enjoyment. The secret to its incredible tenderness lies in the shredded zucchini and Greek yogurt working in harmony to keep every slice unbelievably soft without a drop of butter.
Expect a beautifully spiced bread with a delicate crumb and a delightful moisture level that holds up perfectly. The cinnamon and nutmeg add a warm, inviting aroma, while the maple syrup provides a natural sweetness that isn't overpowering. You'll find the zucchini melts seamlessly into the loaf, adding moisture without an overtly vegetable-forward taste. It’s a genuinely satisfying baked good that feels light yet substantial, perfect for breakfast with a cup of coffee or as an easy afternoon snack.
This recipe is wonderfully adaptable to your pantry. You can easily swap the almond milk for any other milk of choice, such as dairy milk or oat milk, without compromising the texture. For a slightly different flavor profile, consider adjusting the spice levels to your preference, perhaps a little extra nutmeg for a warmer, richer note.
Serve slices of this wholesome bread alongside your morning coffee, pack it for a nourishing midday snack, or enjoy it as a simple, comforting treat. It’s a versatile loaf that fits effortlessly into a healthy lifestyle.