If you are looking to use up some of those extra zucchinis from your summer garden or lighten up your snacking this zucchini bread recipe is for you. It’s also a great way to sneak some nutrient rich vegetables into your picky eaters. Zucchini is high in water and fiber which is great for digestion and aids in stabilizing blood sugar.
Zucchini Bread Ingredients
1 cup white, unbleached all-purpose flour
1 cup whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
1½ tsp. cinnamon
½ tsp. salt
2 cups shredded zucchini
½ cup white granulated sugar
¼ cup honey
½ cup plain, non-fat Greek yogurt
2 large eggs
6 tbsp. coconut oil, melted and cooled
1 cup chopped nuts (optional)
Directions
Preheat oven to 325 degrees. Line a 9 x 5 inch loaf pan with 2 sheets parchment paper, or grease and flour the loaf pan. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine. Place the shredded zucchini between paper towels to squeeze out any extra moisture. In a medium mixing bowl, combine the zucchini, white sugar, honey, Greek yogurt, eggs and coconut oil. Stir to combine.
Gradually mix the zucchini mixture into the flour mixture. Mix in nuts if desired. Transfer the batter to the loaf pan. Bake for 60-70 minutes, or until a knife inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove and cool on a wire rack for another 10 minutes. Slice and serve. Store at room temperature up to 3 days wrapped in plastic wrap.
Recipe from tasteslovely.com