1. Can I use frozen zucchini in this Greek Yogurt Zucchini Bread recipe?

Yes, you can use frozen zucchini! Just make sure to thaw the zucchini completely and blot it with paper towels to remove excess moisture before adding it to the batter. This helps prevent the bread from becoming too soggy.

2. Can I substitute Greek yogurt with another type of yogurt?

Yes, you can substitute Greek yogurt with regular yogurt, but keep in mind that Greek yogurt provides a thicker texture and higher protein content. If you use regular yogurt, the bread may be a bit less dense.

3. How long can I store Greek Yogurt Zucchini Bread?

You can store Greek Yogurt Zucchini Bread at room temperature for up to 5 days. For longer storage, slice and freeze the bread for up to 3 months. Just let it thaw at room temperature before enjoying.

Greek Yogurt Zucchini Bread: A Healthier Twist on a Classic

Description

Greek Yogurt Zucchini Bread is a healthier version of the classic zucchini bread, made with wholesome ingredients like Greek yogurt, coconut oil, and agave. It’s moist, flavorful, and a great way to sneak vegetables into a delicious snack or breakfast. This lightened-up bread is packed with protein and fiber, making it a nutritious choice for any time of day.

Ingredients

Scale

1/3 cup (80ml) canola, vegetable, or melted coconut oil
1/2 cup (120ml) honey or organic blue agave
1 large egg, at room temperature
1/2 cup (121g) plain Greek yogurt, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (130g) shredded zucchini
Optional: 2 teaspoons orange zest
Optional: 3/4 cup (95g) chopped walnuts

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Instructions

Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
Whisk the canola or coconut oil, honey or agave, egg, Greek yogurt, and vanilla extract together in a medium bowl until smooth.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Fold in the shredded zucchini, orange zest (if using), and walnuts (if using).
Spread the batter evenly into the prepared loaf pan.
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

If your zucchini is very watery, blot it with paper towels before adding it to the batter to avoid excess moisture in the bread.
The bread is done when a toothpick comes out clean from the center, but baking times may vary, so keep an eye on it.
This bread can be stored at room temperature for up to 5 days. It also freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40-50 minutes
Category: Bread, Snack, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10th of the loaf)
Calories: 180 kcal
Sugar: 10g
Sodium: 180mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg