Delicious Recipes for Modern Families

Healthy Zucchini-Walnut Bread with Greek Yogurt

Every summer our garden overflows with zucchini (courgette) and we love to grill it, sautΓ© it, put it in pasta salads, and more. But inevitably a few get forgotten about and grow to monster proportions!

Enter: Zucchini Bread (courgette loaf)!! It is so easy to make, tastes great, the kids love it, it’s great for breakfast or a snack…. and this version is even nicer than the original because it’s lightened up and has some added protein!

We’ve swapped the white sugar for maple syrup (or agave if you prefer), used wholewheat flour, added some Greek yogurt to keep it moist and reduce the oil… and well, the end product is absolutely scrumptious!

Give it a try Β (you don’t even need a garden overflowing with veg to make it πŸ˜‰ )

Print Recipe
Healthy Zucchini-Walnut Bread with Greek Yogurt
A healthier take on Zucchini-Walnut bread using Greek Yogurt for extra protein!
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
  • 1/3 cup melted coconut oil 80ml
  • 1/2 cup maple syrup 120ml
  • 1 large egg
  • 1/2 cup plain Greek yogurt 121g
  • 1-1.5 teaspoons vanilla extract (or 1/2 tsp. vanilla paste)
  • 1.5 cups white or whole wheat flour 190g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup shredded zucchini
  • 3/4 cup chopped walnuts 95g
Course Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
  • 1/3 cup melted coconut oil 80ml
  • 1/2 cup maple syrup 120ml
  • 1 large egg
  • 1/2 cup plain Greek yogurt 121g
  • 1-1.5 teaspoons vanilla extract (or 1/2 tsp. vanilla paste)
  • 1.5 cups white or whole wheat flour 190g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup shredded zucchini
  • 3/4 cup chopped walnuts 95g
Instructions
  1. Preheat the oven to 350Β°F (177Β°C) and grease a loaf pan.
  2. Whisk the oil, maple syrup, egg, vanilla, and yogurt together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini and walnuts.
  3. Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
  4. Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.
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