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Healthy Greek Yogurt Zucchini Bread
This is the best healthy zucchini bread -- it's packed with flavor and made with tons of healthy ingredient swaps. This healthy zucchini bread with yogurt can be made with or without chocolate chips and/or nuts!
Servings 1 loaf
Calories 159kcal
Ingredients
- 1/2 cup vanilla Greek yogurt
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg
- 1/3 cup coconut oil
- 2 tablespoons honey
- 3 tablespoons very ripe mashed banana
- 1/2 cup lightly packed brown sugar
- 1/2 cup oat flour blended oats
- 1 cup white flour or use white-whole wheat
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup lightly packed grated zucchini
- 1/2 cup dark chocolate chips or chopped nuts, optional
Instructions
- Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the grated zucchini. (See video tutorial above this recipe)
- Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan and set aside. I use an 8 and 1/2 x 4 and 1/2 bread pan.
- In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted), and honey.
- In a small bowl, mash the banana really well. The banana is very important for binding of the bread and a healthier sweetener. The more ripe - the better.
- Stir in the banana and brown sugar.
- In a separate bowl, stir together the oat flour (measured AFTER blending. I used regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, salt, and cinnamon.
- Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
- Stir in the grated zucchini and chocolate chips or nuts if desired.
- Pour the mixture into the prepared pan and top with more chocolate chips if desired.
- Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides. Barely under-cooking the bread will yield a softer and slightly denser bread. (I pulled mine out at 43 minutes.)
- If needed tent some tin foil over the top to keep the top from over-cooking.
Video
Notes
I have a lot of explanations for the particular ingredients used throughout the text in this post. Before making substitutions (even "tried and true" ones) read the text or ask a question in the comment section. There are also some tips throughout the post that will help you make this bread!
Nutrition
Calories: 159kcal