Greek Yogurt Zucchini Bread


Ingredients:
1/3 cup (80ml) canola, vegetable, or melted coconut oil
1/2 cup (120ml) Wholesome! 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 (190g) all-purpose flour (spoon & leveled)
1/2 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

Directions:
  1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
  2. 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.
  3. 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.
  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.
  5. Make ahead tip: Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.


Recipe Notes:
MUFFINS: prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.
*I use plain nonfat Greek yogurt. You can use low fat or full fat instead. Vanilla or honey flavors would work wonderfully here!
**If your zucchini is extra wet, give it a few blots before adding to the batter.


Original Recipes visit: Greek Yogurt Zucchini Bread @ sallysbakingaddiction.com

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