Description
This Healthy Zucchini Bread recipe offers a deliciously moist and wholesome loaf made with whole wheat pastry flour, sweetened naturally with maple syrup, and enriched with Greek yogurt for extra tenderness. Perfect for a nutritious breakfast or snack, it combines the subtle flavors of cinnamon and nutmeg with fresh grated zucchini to create a delightful treat that’s both satisfying and health-conscious.
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 ensure it’s hot and ready for baking the zucchini bread.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat pastry flour, baking soda, cinnamon, nutmeg, and salt. This step evenly distributes the leavening agents and spices for consistent flavor and texture.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, maple syrup, Greek yogurt, almond milk, melted coconut oil, vanilla extract, and the grated zucchini. Make sure all the wet ingredients are well combined, integrating the zucchini thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a spatula, gently fold the mixtures together just until combined. Avoid over-mixing to keep the bread tender.
- Prepare to Bake: Pour the batter into a greased or parchment-lined 9×5-inch loaf pan, spreading it evenly.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the bread from the oven and let it rest in the pan for 10 minutes. Then carefully invert it onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure to squeeze out excess water from the grated zucchini to prevent soggy bread.
- You can substitute almond milk with any milk of your choice including dairy or other plant-based milks.
- Store the zucchini bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Feel free to add nuts or chocolate chips for extra texture and flavor.
- Do not over-mix the batter to maintain a light and tender crumb.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
