Delicious bread recipe to use up your extra Zucchini.

Greek Yogurt Zucchini Bread

sugar

Greek yogurt (plain

vanilla

zucchini

all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

cinnamon

Preheat oven to 350 and grease loaf pan.

In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla. Mix in shredded zucchini.

In separate mixing bowl combine flour, baking powder, baking soda, salt and cinnamon.

Add dry ingredients to wet ingredients and mix until just combined.

Pour batter into greased loaf pan and bake for 1 hour or until knife comes out clean.

Delicious! I made the following minor changes.
I did muffins instead of loaf. 
Instead of 1/2 cup sugar I used 1/2 cup maple syrup.
Because of the extra liquid I reduced the oil from 1/3 cup to 1/4 cup.
Made yesterday and they wend fast. Made 2nd batch this morning.
Perfectly moist and wonderful.

This was perfect! I used this as a base to make my toddler "veggie bread" which consisted of zucchini, carrots, cauliflour and spinach. Used honey greek yogurt, honey, brown sugar, whole wheat flour, and cinnamon (plus the baking powders). Oh and added in fresh blueberries! I also did not squeeze out the zucchini and added a splash of oat milk to balance out all consistency with all the shredded veggies. It came out great. She loves it and so do I!

Amazing and so moist. I am making this recipe again today and it will be my go to recipe for zucchini bread from now on

This turned out amazing! Thanks for the recipe!

greek yogurt zucchini bread

Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 1

Ingredients

Instructions

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