Healthy Zucchini Bread - whole wheat
Gently spiced with cinnamon, healthy zucchini bread is wholesome and delicious, a traditional quick bread recipe that's better for you. Enjoy it for breakfast, brunch, snack, or lunchbox treat.
Servings: 10
Ingredients
- 2 large eggs, slightly beaten
- ½ cup plain Greek yogurt (see note)
- 3 tablespoons canola oil (or any mild tasting oil)
- ½ cup granulated sugar
- ¾ cup all purpose flour
- ¾ cup whole wheat flour (see note)
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups shredded zucchini (leave peel on)
Instructions
- Preheat oven to 350°F. Lightly grease a 8- or 9-inch loaf pan or spray with non-stick cooking spray.
- In a large bowl, stir together eggs, yogurt, and oil until combined. Stir in sugar.2 large eggs, slightly beaten, ½ cup plain Greek yogurt, 3 tablespoons canola oil, ½ cup granulated sugar
- Add flour, cinnamon, baking powder, baking soda, and salt on top of wet ingredients. Lightly stir the dry ingredients right on top of the wet, then fold in, just until combined.¾ cup all purpose flour, ¾ cup whole wheat flour, 1 ½ teaspoons ground cinnamon, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Fold in shredded zucchini, mix until combined. The batter will be quite thick. Scrape batter into prepared loaf tin. Smooth out the top.1 ½ cups shredded zucchini
- Bake 50 to 55 minutes or until lightly browned and toothpick inserted near the center comes out clean.
- Cool completely on wire rack before removing from loaf pan and slicing.
Video
Notes
- Substitutions: If you don't have Greek yogurt, substitute an equal amount of applesauce, regular yogurt, sour cream, or milk. You can make the bread without whole wheat flour. Just use all-purpose flour instead (1 ½ cups total).
- Chocolate zucchini bread: Substitute ¼ cup cocoa powder for ¼ cup of the flour.
- Add ins: Stir chopped nuts, chocolate chips, raisins, or shredded coconut into the batter. For the best flavor, toast the nuts; cool them before adding them to the batter.
- Storage: Cool the bread completely before storing in an airtight bag or container. Zucchini bread will keep on the counter for a couple of days; refrigerate for longer storage. Make a double batch of zucchini bread and freeze one loaf to eat later. It will keep for 2 to 3 months. I like to slice the bread, and freeze the slices individually in sandwich bags so that I can take out a slice when I'm looking for a snack or to put into lunch boxes. The slices thaw very quickly.
- For muffins: Preheat oven to 400°F and prepare 12 well muffin tin by lightly spraying with cooking spray or greasing. Divide batter evenly in muffin tins. Bake 15 to 17 minutes or until lightly browned and toothpick inserted near the center comes out clean. Cool 5 minutes before removing from muffin pan and continue to cool on wire rack.
Nutrition
Serving: 1slice | Calories: 165kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 223mg | Potassium: 121mg | Fiber: 2g | Sugar: 11g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
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