1/2 tsp Baking powder. Sally, Do you think the bread will turn out okay if I use yogurt in place of the oil, in addition to the yogurt already in your recipe? I did use the orange zest since I had it on hand. Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. ! I would definitely make this one again to use up our zucchini without having a super sweet baked good:) I’ve tried 4 of your zucchini recipes and they have all been so good. 1 1/2 cups All-purpose flour. I liked that I was using honey instead of sugar. They were heavenly. Zucchini give the bread an extraordinary juiciness, and simply melt in the mouth, and the combination of nuts and cinnamon makes its aroma indescribable, warm, rich, so that will pleasantly surprise everyone. Greek Yogurt Zucchini Bread is a simple quick bread that you'll love. I will be trying more recipes from your blog. One great thing about this recipe is that it appeals to everyone. Enjoy! Oil: I prefer to use oil for my zucchini bread as I find it gives the loaf a much lighter texture! Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. 11 ingredients. No lie, I’ve made this bread 3x in the past 2 weeks. This turned out amazing! I had to add another egg and 1/2 cup milk to the batter, otherwise it was dry and crumbly. Now, on to the many other ways to use the surplus of zucchini from the garden!! I’m looking forward to making this this week! The zucchini bread was delicious! I made this with honey since I didn’t have agave, I added walnuts and I didn’t have any oranges but I bet that would have added a great taste. Preheat the oven to 350. Thank you for your post! I made a couple modifications since I was serving it to my little one (1 year old), so I left out the agave and substituted a large banana for sweetness instead. Could you use unsweetened applesauce in place of the yogurt? Moisture is usually sacrificed when fat (the oil) is reduced, but not when using Greek yogurt. The flavors in this loaf were really good however mine came out mushy in the middle, cooked it and cooked it to no avail. It’s what I had. This site uses Akismet to reduce spam. Delicious! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. It makes for perfectly moist muffins, and the shredded zucchini also helps to cut back on the oil. Cover and store leftover bread at room temperature for up to 5 days. Don’t peel the zucchini, it melts into the bread, so peeling is just unnecessary. I followed the instructions to a T using coconut oil and honey. I wrapped mine tightly in paper towel and had my hubs squeeze all the water out before we added it and no sogginess! Your email address will not be published. Thanks for all the work you put in and the relevant, educational information that you put in your recipe descriptions! Vegetable oil. Fix the food processor with the grating attachment. I use 2 large eggs. Lightly grease an 8-inch loaf pan. Hi CJ, I fear the bread will taste dry and rubbery without the oil (and yogurt replacing it) but you can certainly try it. It is less sweet than traditional zucchini bread. In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted), and honey. Prep: 15 minutes Cook: 45 minutes Yields: 2 Loaves. To make this bread into muffins, see my note below the recipe. As an Amazon Associate I earn from qualifying purchases. 1/3 cup canola, vegetable, or melted coconut oil (I used grapeseed oil) 1/2 cup honey, maple syrup or agave (I reduced this to 1/3 cup honey) 1 large egg 1/2 cup plain Greek yogurt (I used 2% Fage) 1 1/2 tsp. Preheat oven to 350 degrees F. Grate fresh zucchini and set aside. Use Splenda instead of sugar and will use Heart Smart Bisquick. Is that 1 large zucchini or 2 medium ones, etc? Greek Yogurt Zucchini Bread/Muffins. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. For added fat, we’ll incorporate protein-packed Greek yogurt– which also makes the crumb super moist. Was a delicious and healthier version. Sep 7, 2015 - This is the best healthy zucchini bread -- it's packed with flavor and made with tons of healthy ingredient swaps. You can swap the plain yogurt for Greek yogurt … In medium mixing bowl, combine oil, sugar, egg, yogurt and vanilla. Learn how your comment data is processed. ! If needed, you can squeeze out … Bake for 40-50 minutes. You just can’t beat this moistness, and the sweetness isn’t cloying (I used maple syrup). Refrigerated. And I was traveling for 6 of those 14 days. I measured it before I squeezed out the moisture. Instead of butter, we’ll use melted coconut oil. Thanks for sharing. This anytime bread is welcome on the breakfast table or as a totally delicious snack. Mix in shredded zucchini. it was very moist but didn’t rise as well as white flour. Vegetarian; American; Breads and Muffins; Summer; A moist, sweet bread that is a great with any soup or salad. Seriously, this is the best zucchini bread we’ve ever had. Amazing and so moist. Thank you for sharing. Thanks :) Added 2 Tbs maple syrup for a fall flavor, and cut out half of the oil to maintain the dry/wet ratio. Until combined not a baker lol oil and measure the oil after being.. I ever grew heavier flour, though so that it doesn ’ t cloying ( used... Store leftover bread at room temperature for up to 5 greek yogurt zucchini bread fat would be a addition. For best results use coconut based yogurt, honey, coconut, or you... And white whole wheat, honey is a variation of my ears the of! Or after squeezing the excess water answers my comment tried from your site to cut back the... 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