Description
This moist zucchini bread is a delightful treat for breakfast or a snack.
Ingredients
Scale
- 1 stick butter (melted (½ cup))
- ¾ cup light brown sugar (lightly packed)
- ¼ cup plain Greek yogurt
- ¼ cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ½ cups shredded zucchini (lightly squeezed to remove some moisture)
Instructions
- Preheat the oven to 350° F and grease a 9×5” or 8’4′ loaf pan with non-stick baking spray.
- In a large mixing bowl, add the melted butter and brown sugar and mix until combined well.
- Then add the yogurt, milk, egg, and vanilla extract and whisk together.
- In a separate bowl, add the flour, baking powder, baking soda, and cinnamon and stir together.
- Add the dry ingredients to the wet ingredients and mix just until there are no large flour lumps remaining.
- Lastly, add the shredded zucchini into the batter and gently fold it in being careful not to over-mix!
- Pour the batter to the prepared loaf pan and gently shake the pan to spread evenly.
- Bake for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Allow the bread to cool in the pan for 10 minutes then transfer it to a wire rack and to completely cool before slicing.
Notes
- For added flavor, consider adding nuts or chocolate chips to the batter.
- This bread can be stored in an airtight container for several days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 9g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg