GREEK YOGURT ZUCCHINI BREAD

INGREDIENTS
  • 1/2 cup vanilla Greek yogurt (I used low-fat)
  • 1 and 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup coconut oil
  • 2 tablespoons honey
  • 3 tablespoons very ripe mashed banana
  • 1/2 cup lightly packed brown sugar
  • 1/3 cup oat flour (blended oats)
  • 1 cup white flour (or use white-whole wheat)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup lightly packed grated zucchini
  • 1/2 cup dark chocolate chips or chopped nuts, optional

INSTRUCTIONS

(Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread.)
Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan.
In a bowl, stir together the Greek yogurt, vanilla extract (scale depending on love for vanilla flavor – I like it strong), 1 large egg, coconut oil (measured when melted), and honey.

In a small bowl, mash the banana really well. The banana is very important for binding of the bread and a lower calorie sweetening. The more ripe – the better.
Stir in the banana and brown sugar.
In a separate bowl, stir together the oat flour (measured AFTER blending. I used regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, salt, and cinnamon.
Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.
Stir in the grated zucchini and chocolate chips if desired.
Pour the mixture into the prepared pan and top with more chocolate chips if desired.
Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides. Barely under-cooking the bread will yield a softer and slightly denser bread. (I pulled mine out at 43 minutes.)
If needed tent some tin foil over the top to keep the top from over-cooking.

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