Servings: 1 loaf
Yogurt Zucchini Bread Recipe
This whole grain oatmeal Yogurt Zucchini Bread recipe is so moist and fluffy with the perfect level of sweetness! Made with better-for-you ingredients, I'm calling it a healthy treat!
Ingredients
- 2 cups quick oats*
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp sea salt **
- 1 large egg
- ½ cup Greek yogurt
- ½ cup pure maple syrup ***
- ⅓ cup avocado oil
- 2 tsp pure vanilla extract
- 1 cup grated zucchini
Instructions
- Preheat the oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
- Grate the zucchini using a box grater. You will need 1 cup worth, which is equivalent to one small zucchini or part of a medium-sized zucchini.
- Add the dry ingredients (oats, baking powder, cinnamon and sea salt) to a high-powered blender and blend on a low speed for 60 seconds, or until a flour forms.
- Mix the wet ingredients in a large bowl (Greek yogurt, egg, pure maple syrup, avocado oil, and pure vanilla extract).
- Add the dry ingredients into the bowl with the wet ingredients, and mix well. Stir in the grated zucchini.
- Pour the zucchini bread batter into the prepared baking pan and spread it into an even layer. Cover the pan with aluminum foil and bake for 50-60 minutes, or until the loaf tests clean.
- Insert a digital thermometer into the center of the bread to check its internal temperature. If it is 190 degrees F or higher, it is fully baked!
- Allow the bread to cool completely to room temperature before slicing and serving. I recommend serving thick slices with butter!
Notes
*Or use 1 ⅔ cups gluten-free all-purpose flour or regular all-purpose flour.
**If using regular iodized salt (table salt) instead of sea salt, cut the measurement to 1/2 teaspoon.
***Honey works too!
Nutrition
Serving: 1Slice (of 8), Calories: 263kcal, Carbohydrates: 32g, Protein: 7g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Cholesterol: 26mg, Sodium: 306mg, Fiber: 3g, Sugar: 14g