Can we just take a moment to appreciate how versatile zucchini is? It can be spiralized into noodles, sliced into fries, or blended up into muffins. Sweet? Yes. Savory? Yes. Healthy? Of course. Is there anything it can’t do? (Ok fine, I’m sure there are some things it can’t do.) Another bonus? It’s easy on the budget. I know healthy foods can start to get expensive so zucchini is a nice budget friendly way to get in some extra veggies.
Anyways, let’s talk about this lightened up zucchini bread recipe! I was craving zucchini bread but when I did a quick search online for a recipe, I found bread recipes that were loaded with canola oil and refined sugar. Ugh! I wanted something that would satisfy my sweet craving but if I wanted to eat something full of fat and sugar, I’d go for ice cream, not zucchini bread. Ya know?
So I jotted down a couple of recipes that looked good and then I tweaked and tweaked (while plugging everything into a nutritional calculator) until I got something that I’d actually feel good about eating. If you slice up this loaf into 12 slices, each slice will be about 140 calories. It could be a little more if you add extra chocolate chips or walnuts but at least you’re starting at a good place!
- 1 cup shredded zucchini
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1 1/2 tsp vanilla
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1 tbsp brown sugar (optional)
- Optional mix-ins: chocolate chips, raisins, or walnuts.
- Preheat the oven to 350.
- If your zucchini is really wet, press it slightly to remove some of the water. You should end up with 1 cup of loosely packed shredded zucchini.
- Combine the zucchini with the coconut oil, maple syrup, egg, yogurt, and vanilla.
- Stir in the flour, baking powder, baking soda, salt, and cinnamon.
- I added in 1/4 cup mini chocolate chips at this point!
- Spray a 9×5 pan with non-stick spray. Pour in the batter.
- Sprinkle with brown sugar on top, if desired.
- Bake for 35-40 minutes or until a toothpick comes out clean.
The hardest part of this recipe is waiting for the loaf to cool before you slice it. I couldn’t wait more than 5 minutes but it’s really best if you can wait an hour or so.
Look at those little zucchini flecks! And those chocolate chips of course… Alex and I both enjoyed a slice of warm bread on Sunday afternoon. It was a nice little snack!