How To Make Greek Yogurt Zucchini Bread
If you want something light for breakfast or brunch, this zucchini bread is for you. This bread is creamy and moist because of the yogurt and neutral taste.
Serves:
Ingredients
- ⅓cupvegetable oil
- ½cuporganic blue agave
- 1large egg
- ½cupGreek yogurt
- 1½tsppure vanilla extract
- 1½cupsall-purpose flour
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 1tspground cinnamon
- 1cupzucchini
- 2tsporange zest,optional
- ¾cupwalnuts
Instructions
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Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan.
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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.
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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.
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Spread batter into the prepared loaf pan. Bake for 40 to 50 minutes.
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Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving.
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Cover and store leftover bread at room temperature for up to 5 days.
Recipe Notes
- Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean.
- If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
Nutrition
- Calories: 2086.73kcal
- Fat: 91.29g
- Saturated Fat: 11.77g
- Trans Fat: 0.59g
- Monounsaturated Fat: 56.04g
- Polyunsaturated Fat: 16.03g
- Carbohydrates: 283.93g
- Fiber: 16.64g
- Sugar: 127.62g
- Protein: 38.29g
- Cholesterol: 205.15mg
- Sodium: 1789.15mg
- Calcium: 547.24mg
- Potassium: 635.87mg
- Iron: 10.90mg
- Vitamin A: 93.66µg
- Vitamin C: 27.77mg
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