Whole Wheat Zucchini Bread
This lightened up, whole wheat version of zucchini bread is sure to be a hit at your house! The smell itself is enough to sell everyone it!
Servings: 10 servings
Ingredients
- 2 cups zucchini, grated and squeezed
- 2 cups whole wheat pastry flour
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- ½ cup greek yogurt
- 6 tablespoons neutral flavored oil or melted butter
- ⅔ cup brown sugar
- ½ cup nonfat Greek yogurt
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350 degrees.Spray pans. I used my square brownie pans, but traditional muffin pans will work just as well. If you prefer, you can always make bread with it too. In small bowl combine all dry ingredients, minus sugar. In another larger bowl, add in eggs. Mix to break them up. Add in oil, yogurt, vanilla and brown sugar. Mix well. Add wet to dry and mix, careful not to over mix. Add in zucchini and again, careful not to over mix. Scoop into pans. Bake until slightly under baked, they will continue baking after you pull them from the oven. This happens with every baked good, but is especially tricky with whole wheat baked goods. They dry out quickly.Serve them right away,let them cool or even freeze them, and thaw. You have so many options with this. Now sit back and enjoy. You deserve it.