Yummy Zucchini Breakfast Bread
2 Comments
Ingredients
- 1 cup flour, all-purpose
- 1 cup flour, whole wheat
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 cup honey
- 1/2 cup yogurt, plain, low-fat
- 2 large egg
- 6 tablespoon coconut oil
- 2 medium zucchini
Instructions
- Preheat oven to 375°F. Line a loaf pan with parchment paper or grease with butter.
- Mix flours, baking soda, baking powder, cinnamon, and salt in a large bowl.
- In a separate bowl, add sugar, honey, yogurt, and eggs; whisk together until fluffy.
- Melt coconut oil and allow to slightly cool; add to wet ingredients and mix well.
- Gradually add wet ingredients to dry ingredients, mixing until just combined.
- Grate zucchini and fold into batter; then pour into prepared baking pan.
- Bake for 60-70 minutes or until a knife inserted in the middle comes out clean.
- Allow to cool before serving.
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Nutrition
Calories: 395kcal | Carbohydrates: 56g | Protein: 9g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 451mg | Fiber: 4g | Sugar: 25g
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2 Comments
What volume of shredded zucchini do you use? I have a giant one from the garden that I would like to use. Thanks!!!
Hi Nina, I’d estimate it’s around 1.5-2 cups of grated zucchini. I hope this helps!