Zucchini Bread
Moist, mildly spiced, flecked with lovely green zucchini, and boasting just the right amount of sweetness.. this Zucchini Bread is absolutely delicious, and totally addicting.
Servings 1 loaf
Calories 228kcal
Ingredients
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves optional
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup coconut oil
- 2 large eggs
- 1/4 cup plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups grated zucchini
Instructions
- Preheat oven to 350°F. Grease a 9"x5" loaf pan.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves together.
- Shred zucchini and gently squeeze some of the liquid out with a paper towel or clean cloth. Set aside.
- In a medium mixing bowl, whisk together both sugars, melted coconut oil, eggs, plain Greek yogurt, and vanilla. Gently stir in the grated zucchini.
- Pour the wet ingredients into the dry ingredients and gently stir just until combined. Don't over mix!
- Pour batter into your loaf pan, and spread evenly. Bake for 55-65 minutes or until a toothpick inserted into the middle comes out clean. Remove the bread from the oven and set on a cooling rack. Let the bread sit in the loaf pan for at least 30 minutes before removing.
- Store leftover bread at room temperature for up to 5 days in an airtight container. Enjoy!
