Description
Homemade Greek yogurt zucchini bread offers a moist, nutritious twist on classic quick bread. Wholesome ingredients blend seamlessly, creating a delightful treat that promises comfort and satisfaction in each slice.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or whole wheat flour)
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup grated zucchini
- ⅓ cup honey or maple syrup (or brown sugar)
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ¼ cup unsalted butter (melted, or coconut oil)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips or raisins
Instructions
- Zucchini Fusion: Blend grated zucchini with Greek yogurt in a spacious mixing bowl, ensuring uniform moisture distribution.
- Dry Ingredient Harmony: Whisk flour, baking powder, baking soda, salt, and ground cinnamon in a separate bowl until perfectly integrated.
- Batter Creation: Form a central well in dry ingredients, gently folding in eggs, vegetable oil, brown sugar, and vanilla extract until the mixture achieves a silky, consistent texture.
- Ingredient Incorporation: Delicately merge the zucchini-yogurt mixture into the batter, using minimal stirring to preserve a light, airy consistency.
- Nutty Embellishment: Scatter chopped walnuts or pecans across the batter’s surface, softly pressing them slightly beneath to anchor during baking.
- Baking Preparation: Pour the batter into a prepared loaf pan, smoothing the surface with a spatula for even distribution and preheat the oven to 350°F.
- Baking Process: Slide the pan into the preheated oven, baking for 50-60 minutes and rotating midway to ensure uniform golden-brown coloration.
- Doneness Check: Test bread’s readiness by inserting a toothpick into the center – it should emerge with minimal, if any, crumbs attached.
- Cooling and Serving: Allow the bread to rest in the pan for 10-15 minutes, then transfer to a wire rack for complete cooling, and slice to serve, optionally garnishing with a light powdered sugar dusting or delicate glaze.
Notes
- Squeeze Moisture Carefully: After grating zucchini, use a clean kitchen towel to remove excess liquid, preventing soggy bread texture.
- Prevent Overmixing: Stir batter gently and minimally to maintain a soft, tender crumb structure without developing tough gluten strands.
- Balance Nut Distribution: Lightly toast chopped nuts before adding to enhance flavor and prevent them from sinking to the bottom during baking.
- Customize Dietary Needs: Substitute all-purpose flour with gluten-free blend, use coconut sugar instead of brown sugar, and replace vegetable oil with applesauce for healthier variations.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg