Every summer our garden overflows with zucchini (courgette) and we love to grill it, sauté 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 (you don’t even need a garden overflowing with veg to make it 😉 )