Prep Time:
25 minutes
Cook Time
45 minutes
Serving Size
1 inch slice
Serves
8
Ingredients
Cooking Spray
1 cup whole wheat pastry flour or whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup (1/2 stick) unsalted butter, melted and cooled
¼ cup nonfat plain Greek yogurt
½ cup packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 small zucchini shredded
2 small carrots, peeled and shredded
PREPARATION
- Preheat oven to 350oF. Coat an 8-inch loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together flour, cinnamon, baking powder and baking soda.
- In a large bowl, whisk together the melted butter and yogurt. Add the brown sugar and vanilla extract, and whisk until the mixture is uniform and smooth. Add the eggs, one at a time, continuing to whisk.
- Gradually stir the flour mixture into the yogurt mixture, then gently fold in the zucchini and carrots until evenly distributed.
- Pour the mixture into the prepared pan, spreading it into an even layer with a spatula. Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Wait five minutes for it to cool then transfer the bread to a wire rack, and let cool an additional 15 minutes before slicing.
SOURCE
Amidor, Toby. "Zucchini Bread." Recipe. The Greek Yogurt Kitchen. Grand Central Publishing, 2014. 58. Print. Recipe modified by CHOICES Nutrition Education Program
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