Healthy Zucchini Bread

This Healthy Zucchini Bread is a sweet, moist loaf spiced with cinnamon and made with wholesome ingredients, perfect for breakfast or snacking.

Prep Time 20

Cook Time 55

Total Time 1 15

Course Breakfast, Snack

Cuisine American

Servings slices

Calories 180 kcal

1.5 cups all-purpose flour (or whole wheat flour) Whole wheat flour yields a denser loaf.
0.5 cups coconut sugar Can substitute with brown sugar or maple syrup.
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt
0.5 teaspoon cinnamon

1 large egg For a vegan version, replace with a flax egg.
0.5 cups Greek yogurt Replace with plant-based yogurt for dairy-free.
2 large bananas (mashed) Use ripe bananas for maximum sweetness.
1 large zucchini (shredded) Squeeze out excess moisture for a less watery loaf.
0.5 cups mix-ins (such as chocolate chips or walnuts) Optional additions for flavor.

Preheat your oven to 350°F (180°C).
Line a 9 x 5-inch loaf pan with parchment paper.
In a large mixing bowl, combine all dry ingredients and whisk until well blended.
In another bowl, whisk together the egg, Greek yogurt, and mashed bananas until smooth.
Fold the wet mixture into the dry ingredients until just combined.
Gently fold in the shredded zucchini and mix-ins.
Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45-55 minutes, or until a skewer inserted comes out mostly clean.
Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Zucchini bread tastes better the next day. Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 8g

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