Low-Cal Healthy Zucchini Bread

• Vegetarian

• Produce

  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Brown sugar
  • 1 tsp Cinnamon, ground
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla
  • 1 1/2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Dairy

  • 1/2 cup Greek yogurt, plain

Found on iheartvegetables.com

Ingredients

• 1 cup shredded zucchini
• ⅓ cup coconut oil, melted
• ⅓ cup maple syrup
• 1 large egg
• ½ cup plain Greek yogurt
• 1½ tsp vanilla
• 1½ cups whole wheat pastry flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 1 tsp ground cinnamon
• 1 tbsp brown sugar (optional)
• Optional mix-ins: chocolate chips, raisins, or walnuts.

Directions

• Preheat the oven to 350.
• If your zucchini is really wet, press it slightly to remove some of the water. You should end up with 1 cup of loosely packed shredded zucchini.
• Combine the zucchini with the coconut oil, maple syrup, egg, yogurt, and vanilla.
• Stir in the flour, baking powder, baking soda, salt, and cinnamon.
• I added in ¼ cup mini chocolate chips at this point!
• Spray a 9x5 pan with non-stick spray. Pour in the batter.
• Sprinkle with brown sugar on top, if desired.
• Bake for 35-40 minutes or until a toothpick comes out clean.