Ingredients
The following ingredients have 10 Servings
- 1/3 cup (80ml) canola, vegetable, or melted coconut oil
- 1/2 cup (120ml) honey or organic blue agave
- 1 large egg, at room temperature
- 1/2 cup (121g) plain Greek yogurt, at room temperature*
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup shredded zucchini (about 1 medium-large)*
- optional: 2 teaspoons orange zest (so good!)
- optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips
Instruction
- Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
- Whisk the oil, agave, egg, yogurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini, orange zest, and walnuts.
- Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to 5 days.
