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Lightened-Up Zucchini Bread

Lightened-Up Zucchini Bread

Try this lightened up version of a summer favorite and enjoy!


Ingredients:17-April-NationalZucchiniBread-OL-1.jpg

    1. 1/3 cup melted coconut oil
    2. 1/2 cup organic blue agave
    3. 1 and 1/2 teaspoons pure vanilla extract
    4. 1 and 1/2 cups whole wheat or oatmeal flour 
    5. 1/2 teaspoon baking powder
    6. 1/2 teaspoon baking soda
    7. 1/2 teaspoon salt
    8. 1 teaspoon ground cinnamon
    9. 1 large egg, at room temperature
    10. 1/2 cup  plain Greek yogurt, at room temperature
    11. 1 cup shredded zucchini, squeezed to drain liquid

Directions:

  1. Preheat the oven to 350°F  and grease a 9x5 inch loaf pan. (Added Health Tip! Use a silicone pan to avoid adding extra oil)
  2. Whisk the oil, agave, egg, yogurt, and vanilla together  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.  Fold in the zucchini and avoid overmixing!
  3. Spread batter into the loaf pan and bake for 40-50 minutes. The bread is done when a toothpick inserted in the center comes out clean. Remember that ovens vary so keep an eye on your bread! 
  4. 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. This also makes a great banana bread, just replace the zucchini! 

Meal Prep Tip: This bread freezes well for up to 3 months!