Zucchini Bread
This zucchini bread takes sweet zucchini, a few common baking ingredients, and creamy Greek yogurt, and turns it into a delectable dessert.
Servings: 10 slices
Ingredients
- ½ cup unsalted butter melted
- ¾ cup light brown sugar lightly packed
- ¼ cup whole milk
- ¼ cup plain unsweetened greek yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1-¾ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1-½ cups coarsely shredded zucchini lightly squeezed to remove extra moisture
Instructions
- Preheat the oven to 350 degrees F and grease a 9x5 inch loaf pan with nonstick baking spray.
- In a large bowl, whisk together the butter and brown sugar until well combined.
- Next add the milk, yogurt, egg, and vanilla. Whisk to combine.
- In a small bowl, combine the flour, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the wet and mix just until no large lumps of flour remain.
- Next add the shredded zucchini and fold it gently into the batter - you don’t want to overmix!
- Transfer the batter to the prepared loaf pan.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the zucchini bread to cool in the pan for 10 minutes. Then remove it to a wire rack and cool completely before slicing.
- Storage: Store any leftover zucchini bread in an airtight container at room temperature for up to three days.
Nutrition
Serving: 1g | Calories: 185kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 105mg | Sugar: 14g