You've seen healthy banana bread. But now? It's time for something even more tasty: Zucchini Bread! I generally find zucchini bread to be tasteless, but this one threw me for a loop. I always assumed the zucchini was added just to make the bread more unique and "healthy" while making up for the bland flavor with added sugar. However, this zucchini bread really uses the water-based fruit to its advantage. It's moist, fluffy, and for the first time, flavorful!
The recipe used very minimal sugar, combining maple syrup and white sugar. The best part though, is how moist it was between the greek yogurt and watery nature of the zucchinis. These zucchinis were straight from our garden and were HUGE. So, when grating the zucchini, use about 2 cups no matter the size of the zucchini.
Preheat oven to 325 degrees. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan.
In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel, and squeeze out any extra moisture. Set aside.
In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
This recipe has all of my favorite replacements: coconut oil for butter, whole wheat flour for white flour, greek yogurt for butter as well, and honey for sugar. These are a couple of the replacements I look for when finding healthy spins on baked goods. I fully trust these ingredients to make for yummy substitutes because I use them in almost all of my healthy baked goods.
I highly highly recommend this recipe by Taste Lovely if you are going to make zucchini bread, even if you're not intending on making a healthier version. I truly believe this bread tastes even better than one that's packed with all of the extra sugar and fat.
I'd love to see any recipes that you guys try out, so feel free to tag me on Instagram (@diywithsky) whenever you whip something up. I can't wait to see what ya'll have been up to!
xoxo,
SKY