Description
Easy, moist, and packed with flavor—this zucchini bread recipe is a must-try! Made with fresh zucchini and a hint of cinnamon, it’s the perfect way to enjoy a delicious homemade treat.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup butter, softened
- 1 2/3 cups grated zucchini
- 1/4 cup low fat milk
- 1/4 cup plain low fat Greek yogurt
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350˚F (175˚C). Coat a 9×5 inch loaf pan with cooking spray.
- In a large bowl, use an electric mixer to beat the granulated sugar and softened butter on medium speed until light and fluffy.
- Reduce the speed to low and add in the grated zucchini, milk, yogurt, and eggs. Mix until fully combined.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, cinnamon, and kosher salt.
- Slowly add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes. Then, remove from the pan and cool completely on a wire rack.
- Slice and serve, or store for later use!
Notes
- Storing: Store at room temperature in an airtight container for 2-3 days, or refrigerate for up to 5 days.
- Freezing: To freeze, wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight before serving.
- Extra Moisture: For the best texture, make sure to lightly squeeze any excess moisture from the grated zucchini before mixing.
- Prep Time: 15 minutes
- Cook Time: 1 hour