Ingredients
Scale
- 1¼ cup sugar
- ½ cup plain greek yogurt
- 2 large eggs
- 1 tablespoon vanilla
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¾ cup shredded zucchini, (about 1 medium)
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350℉ and grease a 9×5" loaf pan lightly with non-stick spray.
- In a large mixing bowl, whisk together the sugar and Greek yogurt for 2-3 minutes.
- Add the eggs and vanilla, whisking until well combined.
- Mix in the baking powder, cinnamon, baking soda, and salt until fully combined.
- Fold the shredded zucchini into the mixture.
- Gently stir in the flour until no white streaks remain.
- Pour the batter into the prepared loaf pan and bake for 50-65 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. Cover with foil if the top browns too quickly.
- Allow the bread to cool in the pan for 15 minutes before transferring to a cooling rack. Let it cool completely before slicing.
Notes
For best results, ensure the zucchini is well-drained to avoid excess moisture in the batter.
This bread can be stored in an airtight container for up to a week, or frozen for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 12g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.