Whole-Wheat Zucchini Bread

Whole Wheat Zucchini Bread

A fragrant, delicious whole wheat zucchini bread, perfect for breakfast or as a snack.

Whole-Wheat Zucchini Bread
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Brunch
Yield: 12 slices
  • Nonstick cooking spray
  • 1½ cups 100% whole-wheat flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ cup brown sugar, packed
  • 2 large eggs
  • ¼ cup plain, reduced fat Greek yogurt
  • ½ cup pure maple syrup
  • ¼ cup olive oil (preferably a light, fruity variety, but any olive oil will work)
  • 2 medium zucchinis, peeled, grated by hand or in a food processor (1 cup grated)
  • Topping:
  • 1 tablespoon sugar
  • ¼ teaspoon ground cinnamon
  1. Preheat oven to 350 degrees F. Spray a 9 X 5-inches loaf pan with nonstick spray.
  2. In a large bowl, whisk together flour, salt, baking powder, cinnamon and brown sugar.
  3. In a medium bowl, whisk together eggs, yogurt, maple syrup, and olive oil. Add zucchini and whisk until smooth.
  4. Pour liquid mixture onto flour mixture. Fold in with a spatula, just until combined.
  5. Pour batter into prepared baking dish. Smooth the top with a spatula. Sprinkle with cinnamon sugar.
  6. Bake about 45 minutes, or until a knife inserted in center of loaf comes out clean.
  7. Cool in pan, on a wire rack, 15 minutes, then invert onto a platter and back to wire rack to cool 15 more minutes before slicing and serving.
Nutrition Per Serving
Serving size: 1 slice; Calories: 180; Fat: 5g; Carbohydrates: 34g; Sugar: 21g; Sodium: 107mg; Fiber: 2g; Protein: 3g

Whole Wheat Zucchini Bread

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