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Zucchini Bread with a Touch of Yogurt

By Pollyanna Valenzuela
September 16, 2016
Breads and Muffins

PV_zucchini.jpg

The sweet smell of zucchini bread in the oven is one of the best things.

I love waking up in the morning and enjoying a cup of coffee with a little piece (or big piece) of bread. Ever since I can remember, my mother has always enjoyed a dessert after her meals. In Spanish she says “quieres algo dulcecito,” meaning, “would you like something sweet?” For some reason it’s been a habit I have, I could be completely full with food but I always have room for something sweet.

 

This Zucchini bread is my something sweet, it’s healthy and it hits the spot every time. The Greek yogurt really gives it that moist texture and  it’s so sweet to the palate. It’s perfect to make in bigger loaves or small ones like I did. I put mine in disposable aluminum mini pans and gave some to our neighbors.

Being that we now live in Pennsylvania (Amish country) I purchase all my veggies and meats fresh from a local meat market. I can’t tell you how much I love my local markets. They are the best, the ladies always so helpful, and the fact that I’m shopping local can’t be beat. The zucchini I used was homegrown and Stonyfield Yogurt is of course also organic. I love using Stonyfield yogurt as a substitution for foods we love. It’s such a great alternative for using junk we do not need.

I try to give my family the very best I can. You can enjoy this zucchini bread without guilt and you can eat at any time of the year. I hope you enjoy it as much as I do. Please have something sweet and healthy.

 

Ingredients:

  • 1 cup shredded zucchini
  • 1/2 cup plain Stonyfield Greek yogurt
  • 1/3 cup melted coconut oil
  • 1/2 cup agave
  • 1 large egg
  • 2 teaspoons lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • optional: 3/4 cup chopped walnuts, raisins.

 

Directions:

  • Preheat the oven to 350°F and grease a loaf pan or mini loaves (which are what I used).
  • Wet ingredients: whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined.
  • Dry ingredients: whisk the flour, baking powder, baking soda, salt, and cinnamon together.
  • Pour the wet ingredients into the dry ingredients and mix until combined. Then add the zucchini, lemon zest, and walnuts.
  • Pour the batter into the loaf pan. Bake for 40-50 minutes (mini loaves 35 – 40 minutes). Insert a
  • toothpick into the middle of a loaf and make sure it comes out clean.

Remove the bread from the oven. Allow to cool completely before slicing and serving. Enjoy.

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