Greek Yogurt Zucchini Bread


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 temperature*
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

Recipe Notes:
*I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla or honey flavors would work wonderfully here!
**If your zucchini is extra wet, give it a few blots before adding to the batter.


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