Plain and simple, zucchini bread is just so nice to have around when you want something a little sweet that’s not dripping with oil nor overloaded with sugar. And hello! It sneakily has vegetables in it. You’re winning already.
yield: 1 LOAF
1/3 cup (80ml) canola, vegetable, or melted coconut oil
1/2 cup (120ml) Wholesome! organic blue agave
1 large egg, at room temperature
1/2 cup (121g) plain Greek yogurt, at room temperature1
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup shredded zucchini (about 1 medium-large)
optional: 2 teaspoons orange zest (so good!)
optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips
- Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
- Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
- Get full recipe >> Greek Yogurt Zucchini Bread @ sallysbakingaddiction.com