Description
A moist and wholesome zucchini bread made with whole wheat flour, Greek yogurt, and natural sweeteners. Great for breakfast, snacks, or meal prep — with optional vegan adjustments.
Ingredients
Scale
Dry Ingredients:
- 1½ cups whole wheat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
Wet Ingredients:
- 1 cup shredded zucchini (moisture squeezed out)
- 2 large eggs (or flax eggs for vegan)
- ⅓ cup maple syrup or honey
- ⅓ cup unsweetened applesauce
- ⅓ cup Greek yogurt
- 1 tsp vanilla extract
Optional Add-ins:
- ¼ cup chopped walnuts or pecans
- ¼ cup dark chocolate chips or raisins
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a 9×5 inch loaf pan with parchment paper.
- In a medium bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk the wet ingredients: eggs, maple syrup, applesauce, Greek yogurt, and vanilla extract.
- Combine the dry and wet mixtures. Stir until just combined.
- Fold in the shredded zucchini and any optional add-ins like nuts or chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
For a vegan version, replace eggs with flax eggs and use a dairy-free yogurt. Bread can be stored in the fridge for up to 5 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: Healthy American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 7g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg