If you follow me on Instagram, you will know that I have been growing zucchini and my gosh do I have a ton of it. It’s quite over whelming. It’s like they grow huge over night. I didn’t know what to do with all of them, so I thought I would scope out my recipe page and you know what I noticed? I have a lot of zucchini bread recipes, but not a traditional one. I always try to change-up my recipes to make them unique and a little different, but I have to admit going the classic style is a great way to go. So today I made for you a classic zucchini bread.
This bread is light, moist and perfect for breakfast. When I made it, one thing I didn’t think of was the zucchini. I have yellow summer squash zucchini. So when you see the pictures you will see yellow, not green. When I bought my zucchini plant, I grabbed the wrong one and ended up with yellow. Still just as good! You can’t taste the difference in this recipe, just a color difference. I took this bread to work and it was a hit! Everyone loved it and I think you will too! I love listening to my co-workers int he kitchen asking who brought the bread in? Oh it’s Jen, good, then it must be healthy! lol
I wanted to lightened up the recipe a little so instead of adding a cup of vegetable oil that most recipes contain, I used greek yogurt and butter flavored olive oil. I’m glad I did this because it went from 200 calories a slice to 166. Big difference and not one person had a clue that it had greek yogurt in it. Its was perfectly moist. Plus the geek yogurt adds a little bit of protein and no fat!
I also lightened it up by adding a cup of sugar instead of 1 1/2 cups. I think the bread was sweet enough but not overly crazy sweet. I figured if anyone wanted it sweeter they could add a drizzle of honey to a slice. That would be amazing!! For an added bonus of flavor I also added vanilla extract and a pinch of nutmeg. You can add cinnamon instead, but my friend at work is allergic to cinnamon, and I wanted to make sure he was able to have a slice. I didn’t miss the cinnamon in it. I couldn’t imagine be allergic to cinnamon, it’s one of my favorite spices. It adds a wonderful flavor to so many dishes, like apple pie. Poor Guy!
- Serves: 2 9 x5 loaves (12 slices)
- Serving size: 1 slice
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. nutmeg
- 3 eggs
- ½ cup vegetable oil or butter flavored olive oil (Star Fine Foods)
- ½ cup greek yogurt, plain
- 1 cup granulated sugar
- 3 tsp. vanilla extract
- 2 cups grated zucchini, slight drained
- 1 cup chopped walnuts or pecans (optional)
- Preheat oven to 350 degrees
- Spray to 9 x 5 loaf pans with cooking spray.
- In a bowl mix together flour, salt, baking soda, baking powder and nut meg; set a side.
- In a large bowl, add eggs, vegetable oil, yogurt, sugar, and vanilla extract; mix until well incorporated. Stir in zucchini. Carefully stir in flour mixture until just moisten. If adding nuts or other add ins, stir them in.
- Divide the batter between prepared bread pans.
- Bake in oven for 40 - 50 minutes, until center comes out clean with a toothpick. Let cool in pan for 10 minutes, then take out of the pan and let cool on a rack. Slice each loaf into 12 slices.
If you omit the pecans or nuts it's only 139 calories a slice.
If you’re looking for use for your zucchini, give this recipe a try, I think you will like it. Since I have so much zucchini, you will be seeing more recipes. I just don’t know what to do with them all! It’s crazy!!
Have a super great day!
P.S. Here are a few of my other zucchini bread recipes.
Blueberry Banana Avocado Zucchini Bread
Savory Olive Oil Rosemary Zucchini Bread
Lightened Up Chocolate Zucchini Bread
Zucchini Almond Bread
Banana Zucchini Chocolate Chip Muffins