Healthy Greek Yogurt Zucchini Bread

• Produce

  • 3 tbsp Banana, very ripe
  • 1 cup Zucchini, lightly packed

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, lightly packed
  • 1 tsp Cinnamon
  • 1 cup Flour, white
  • 1/2 cup Oat flour
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Dark chocolate chips or chopped nuts

• Dairy

  • 1/2 cup Vanilla greek yogurt

• Other

  • 1 teaspoon and 1/2 vanilla extract

Found on chelseasmessyapron.com

Description

Directions

• Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the grated zucchini. (See video tutorial above this recipe)
• 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.