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.

Course bread

Cuisine American

Keyword Zucchini Bread

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 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!

Nutrition