Ingredients:
- Dry Ingredients:
- 1½ cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- ½ cup plain Greek yogurt (full-fat or low-fat)
- ½ cup honey or maple syrup
- ¼ cup melted coconut oil (or vegetable oil)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup grated zucchini (no need to squeeze out the moisture)
- Optional Mix-Ins:
- ½ cup chocolate chips or chopped nuts (walnuts or pecans)
- ¼ cup raisins or dried cranberries
Instructions:
- Prepare Your Pan and Oven:
- Preheat your oven to 175°C (350°F). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- Combine the Wet Ingredients:
- In another bowl, whisk the Greek yogurt, honey (or maple syrup), melted coconut oil, vanilla extract, and eggs until smooth.
- Incorporate the Zucchini:
- Fold the grated zucchini into the wet ingredients. The zucchini adds moisture and a subtle texture to the bread.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread light and fluffy.
- Add Mix-Ins (Optional):
- If desired, fold in chocolate chips, nuts, or dried fruit for added flavor and texture.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
Tips:
- Healthier Option: Use whole wheat flour for added fiber and nutrients.
- Spice It Up: Add a pinch of nutmeg or cardamom for extra warmth.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw at room temperature or reheat in the oven.
This Greek Yogurt Zucchini Bread is moist, tender, and packed with wholesome ingredients. Let me know how it turns out! 😊