A Naturally Sweetened Loaf with Beautiful Texture and Flavor
Zucchini bread may seem healthy by default just because it contains some shredded green vegetable, but that isn't always the case. Generous amounts of oil, processed sugar and refined flour helps give most loaves their flavor and texture, but this version gets its moisture and great taste (and added vitamins and minerals) from Greek yogurt, pure honey and whole grain flour.
Total Time: 1 hour 10 minutes | Prep Time: 10 minutes | Serves: 8 to 12 (makes 1 loaf)
- 1/3 cup coconut oil, melted
- 1/2 cup honey
- 1 large egg
- 1/2 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups shredded zucchini (about 1 to 2 small or 1 medium zucchini)
- 1/2 cup chocolate chips (optional)
The chocolate chips are optional here, but they are a great way to add some extra kid-friendly sweetness to your bread without using granulated sugar to make it palatable. Other add-ins would taste just as great; try dried cranberries, fresh blueberries, lemon zest, cinnamon chips or toasted pumpkin seeds.
- Heat the oven to 350F.
- Prepare a standard 9-inch-by-5-inch loaf pan by coating it with cooking spray or greasing it lightly with butter or oil.
- In a medium bowl, whisk the coconut oil with the honey, egg, Greek yogurt and vanilla.
- In a large bowl, whisk the flour with the baking powder, baking soda, salt and cinnamon.
- Pour the wet ingredients into the dry ingredients, and mix the batter together with a spatula until just combined and no dry streaks remain.
- Use the spatula to fold in the zucchini and chocolate chips (if using).
- Pour the batter into the loaf pan. Bake the bread at 350F for 45 to 60 minutes or until browned on top and a toothpick inserted into the center comes out with just a few moist crumbs attached.
Coconut oil is sensitive to temperature changes. If your liquid coconut oil solidifies while mixing it with the colder Greek yogurt or egg, you can microwave the entire wet mixture on low power for 10 to 15 seconds at a time until it liquefies again. Do not microwave on high or you might cook the egg!
Carly Schuna has been freelance writing and editing for more than a decade. She enjoys putting a creative spin on articles and making them as accessible as possible. In working for educational publishers, web clients, commercial fiction authors, and more, Carly has crafted a compelling narrative voice to break down concepts and share cutting-edge research in a way that's both entertaining and informative.