Description
This Zucchini Bread is incredibly moist and fluffy, made with fresh shredded zucchini that adds a delightful texture. It’s a perfect mid-day snack or simple breakfast treat.
Ingredients
- 1 cup granulated sugar
- ¼ cup butter, softened
- 1 ⅔ cups grated zucchini
- ¼ cup low-fat milk
- ¼ cup plain low-fat Greek yogurt
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp kosher salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Beat the sugar and butter: Using an electric mixer, beat the sugar and butter at medium speed until light and fluffy.
- Mix in wet ingredients: On low speed, add the zucchini, milk, yogurt, and eggs, mixing until well combined.
- Prepare the dry ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine wet and dry ingredients: While mixing the wet ingredients on low speed, slowly add the dry ingredients and mix until just combined.
- Bake the bread: Pour the batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes on a wire rack. Remove from the pan and cool completely on the rack.
Notes
- You can add nuts, chocolate chips, or dried fruit to personalize your zucchini bread.
- Be sure to squeeze out any excess moisture from the zucchini before adding it to the batter to ensure the bread isn’t too wet.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
