Description
This moist zucchini bread is perfect for breakfast or a snack!
Ingredients
Scale
- 1 1/2 cups all-purpose flour (or whole wheat flour, * see notes)
- 1/2 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/2 cup Greek yogurt
- 1/2 teaspoon vanilla extract
- 2 large bananas (mashed)
- 1 large zucchini (shredded and excess moisture removed, about 1 1/2 to 1 3/4 cups shredded)
- 1/2 cup mix-ins (chocolate chips or walnuts)
Instructions
- Preheat the oven to 180C/350F. Grease and line a 9 x 5-inch pan and set aside.
- In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the egg, yogurt, vanilla, and bananas.
- Gently add the wet ingredients into the dry ingredients until combined. Fold through the zucchini and any mix-ins of choice.
- Transfer the batter into a lined pan and bake for 45-55 minutes, or until a skewer comes out mostly clean. The cooking time depends on the oven, so check at the 45-minute mark.
- Remove the zucchini bread from the oven and let it cool in the pan completely before slicing and serving.
Notes
- This bread can be made with either all-purpose or whole wheat flour. Use your preferred flour for different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg