Healthy Zucchini-Walnut Bread with Greek Yogurt
A healthier take on Zucchini-Walnut bread using Greek Yogurt for extra protein!
Servings Prep Time
8 10minutes
Cook Time
Servings Prep Time
8 10minutes
Cook Time
  • 1/3cup melted coconut oil80ml
  • 1/2cup maple syrup120ml
  • 1 large egg
  • 1/2cup plain Greek yogurt121g
  • 1-1.5teaspoons vanilla extract(or 1/2 tsp. vanilla paste)
  • 1.5cups white or whole wheat flour190g
  • 1/2teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt
  • 1teaspoon ground cinnamon
  • 1cup shredded zucchini
  • 3/4cup chopped walnuts95g
  1. Preheat the oven to 350°F (177°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.