Healthy Zucchini Bread

This Healthy Zucchini Specie is moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Perfect for breakfast or an easy snack!

Note: This post first appeared on March 17, 2016.  It has been updated with unexceptionable new photos, but it’s still the same succulent recipe you all love!

With summer coming to an end, sultry specie or muffins are a unconfined way to use up all that leftover zucchini from your garden!  You’ll love sultry with zucchini considering not only does is make this quick specie so moist and flavorful, but it’s a unconfined way to sneak in veggies for those picky eaters considering you can’t taste the zucchini at all.  You could moreover mix in other fun additions like chocolate chips, chopped pecans, chopped walnuts and fresh or zestless berries.  This recipe moreover makes succulent muffins or plane mini loaves to share with friends!

Enjoy this succulent healthy zucchini specie recipe for breakfast with your morning coffee or serve it to your kids as a unconfined after-school snack!  You can moreover hands retread this recipe and make zucchini comic specie by substituting the greek yogurt for mashed comic or plane zucchini pumpkin specie by using pumpkin purée.  This recipe is hands customizable with so many variations, but I promise you’ll get moist, succulent specie every time!

Ingredients You’ll Need

• Whole wheat pastry flour – I love sultry with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving this specie a light and fluffy texture.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour
• Baking soda – acts as a leavening wage-earner to help the specie rise, you could moreover use sultry powder
• Zucchini – you’ll need one medium zucchini and this not only adds nutritional benefits, but it moreover makes this quick specie nice and moist, just make sure to really squeeze out the water from the zucchini without grating
• Eggs – adds protein and gives this specie its structure and height
• Maple syrup – sweetens this specie without using any refined sugar, but you could moreover use honey or regular sugar
• Coconut oil – for spare moisture and fluffiness!  Feel self-ruling to sub with flipside type of oil if you prefer or plane butter
• Greek yogurt – this helps to reduce the value of oil we need to use and helps alimony the specie moist.  You could moreover use applesauce, mashed comic or pumpkin puree as well
• Milk – I used almond milk, but any type of milk will work in this recipe
• Warm flavors – a succulent combination of cinnamon, nutmeg and vanilla extract

How to Make Healthy Zucchini Bread

This particular recipe makes one standard loaf of bread, but you could moreover make 3 mini loaves (your neighbors will thank you!) or plane muffins!  See unelevated for the variegated sultry times depending on how you segregate to make this.

1. Grate zucchini.  Using a box grater, shred the zucchini and remove all the moisture using a cheesecloth or paper towel, squeezing all the liquid out into the sink.
2. Mix ingredients.  In a large bowl, whisk together the whole wheat pastry flour, sultry soda, cinnamon, nutmeg and salt, then set aside.  In a medium bowl, stir together the eggs, maple syrup, Greek yogurt, milk, melted coconut oil, vanilla and shredded zucchini, mixing until all combined.
3. Make the batter.  Add the wet ingredients to the dry ingredients and mix with a spatula until just combined, stuff very shielding not to over-mix the batter.  Pour the thrash into a 9×5-inch loaf pan sprayed with nonstick spray.
4. BAKE!  Torch the zucchini specie in the oven at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted comes out clean.  Leave the specie in the pan for 10 minutes surpassing thoughtfully inverting it onto a wire rack to cool.  Slice and enjoy!

Tips, Tricks and Substitutions

• Make sure you DON’T over mix the batter.  This results in super dumbo specie which we don’t want.  We’re going for fluffy and soft!
• It’s important to squeeze as much water out of the shredded zucchini as you can.  No need to peel the zucchini.
• Feel self-ruling to sub the whole wheat pastry flour with 1:1 gluten-free sultry flour or plane all-purpose flour.  I don’t recommend using almond flour or coconut flour in this recipe.
• You can hands swap out the Greek yogurt for pumpkin puree, mashed comic or applesauce.
• Mix in other fun additions like chocolate chips, chopped nuts such as walnuts or pecans, coconut flakes, zestless fruit or fresh berries!

Other Sultry Methods

• If making three mini loaves, torch at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted comes out clean.  When making for friends and family, I like to double this recipe and make 6 mini loaves!
• This recipe moreover makes succulent zucchini muffins.  Simply distribute the thrash into 12 muffins cups sprayed with nonstick spray (or muffin liners) and torch at 350 degrees F for 18 to 22 minutes.
• Alternatively you can make 24 mini muffins!  Just torch these at 350 degrees F for well-nigh 15 to 17 minutes.

Prepping and Storage

To Store: This zucchini specie can be stored in an snapped container or wrapped in plastic at room temp for up to 3 days, but make sure to refrigerate without that to alimony this longer.  This specie will last up to a week in the fridge.

To Freeze: This specie freezes really well too!  You can either wrap the unshortened loaf in plastic wrap, aluminum foil or a freezer-safe bag or freeze individual slices.  When ready to serve, indulge to thaw out overnight in the refrigerator and bring to room temperature surpassing slicing.  This specie will alimony in the freezer for up to 3 months.

More Healthy Zucchini Recipes You’ll Love

• Chocolate Chip Zucchini Muffins
• Chocolate Chip Comic Zucchini Muffins
• Chocolate Zucchini Cupcakes
• Lemon Poppyseed Zucchini Bread
• Zucchini Cupcakes with Greek Yogurt Frosting

RECIPE

Healthy Zucchini Bread

This Healthy Zucchini Specie is moist, fluffy, and made healthier with whole wheat flour, Greek yogurt, shredded zucchini and zero butter or refined sugar.  Perfect for breakfast or an easy snack!

Yield: 10 Slices

• Prep Time: 10 mins
• Cook Time: 50 mins
• Total Time: 60 mins

Print Recipe

Ingredients

• 1 3/4 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup maple syrup
• 1 cup plain Greek yogurt
• 1/3 cup almond milk (or milk of choice)
• 3 tablespoons coconut oil, melted and cooled
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups grated zucchini, water squeezed out (about 1 medium zucchini)

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together flour, sultry soda, cinnamon, nutmeg and salt; set aside.
3. In a separate bowl, whisk together eggs, maple syrup, Greek yogurt, milk, coconut oil, vanilla and shredded zucchini until all combined.  Add wet ingredients into flour mixture and mix with a spatula until just combined, stuff shielding not to over-mix!  Pour mixture into prepared loaf pan.
4. Bake for 50 to 60 minutes in the oven, or until a toothpick inserted in the middle comes out clean.  Leave the specie in the pan for 10 minutes surpassing thoughtfully inverting it onto a wire rack to cool.  Slice and enjoy!

Nutrition Facts:

• Serving Size: 1 slice
• Calories: 186
• Sugar: 11.6 g
• Sodium: 212.9 mg
• Fat: 5.5 g
• Saturated Fat: 3.9 g
• Carbohydrates: 28.5 g
• Fiber: 3.1 g
• Protein: 5.8 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to summate these on your own for most well-judged results.

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