Description
A delightful, moist bread combining the subtle sweetness of honey with the earthy flavor of zucchini, perfect for breakfast or a comforting snack.
Ingredients
Scale
- 1/3 cup canola, vegetable, or melted coconut oil
- 1/2 cup honey or organic blue agave
- 1 large egg, at room temperature
- 1/2 cup plain Greek yogurt, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini
- Optional: 2 teaspoons orange zest
- Optional: 3/4 cup chopped walnuts, raisins, or chocolate chips
Instructions
- Preheat your 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 extract until smooth.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the shredded zucchini, and if using, the orange zest and walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes or until a toothpick comes out clean.
- Allow the bread to cool on a wire rack before slicing.
Notes
Squeeze excess moisture from the zucchini to avoid soggy bread. Leftovers can be stored covered at room temperature for up to five days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg