Ingredients
Scale
- 1/3 cup (80ml) canola, vegetable, or melted coconut oil
- 1/2 cup (120ml) honey or 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 (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (130g) shredded zucchini
- optional: 2 teaspoons orange zest
- optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the oil, honey or agave, egg, Greek yogurt, and vanilla until well combined.
- In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Pour the wet mixture into the dry ingredients and mix gently with a wooden spoon or rubber spatula, being careful not to overmix.
- Fold in the shredded zucchini, orange zest, and walnuts if using.
- Transfer the batter to the prepared loaf pan and spread evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover the top with aluminum foil if browning too quickly.
- Once baked, remove from the oven and cool in the pan for a few minutes before transferring to a wire rack. Allow to cool completely before slicing.
Notes
For a nut-free version, omit the walnuts and chocolate chips.
To keep your bread fresh, store it covered at room temperature for up to 5 days.
Make sure your egg and yogurt are at room temperature for better mixing.
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.