Description
This moist and flavorful zucchini bread, made with yogurt, is a healthy twist on the classic recipe. Perfect for breakfast or a snack, it’s light yet satisfying!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1 cup plain yogurt
- 1 cup sugar (can reduce to 3/4 cup for less sweetness)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the eggs, yogurt, sugar, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated zucchini and nuts (if using).
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and enjoy!
Notes
- You can add a sprinkle of cinnamon or nutmeg to enhance the flavor.
- For a dairy-free version, use non-dairy yogurt and a plant-based oil.
Nutrition
- Serving Size: 1 slice
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg