Whole-wheat zucchini bread
5
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 55 min • Serves: 16 • Difficulty: Easy
The key to making this whole-grain zucchini bread incredibly moist and tender is using whole-wheat pastry flour—an ingredient that’s worth seeking out and keeping on hand for its fine texture that works beautifully in baked goods. The bread will keep well at room temperature for about 3 days. For longer storage, stack slices between layers of wax or parchment paper, and freeze in a large resealable freezer bag or covered container for up to 2 months.
Ingredients
Plain fat free Greek yogurt
⅔ cup(s)
Sugar
⅔ cup(s)
Canola oil
¼ cup(s)
Vanilla extract
2 tsp(s)
Egg
2 large, lightly beaten
Zucchini
1½ cup(s), shredded
Whole wheat pastry flour
1¾ cup(s)
Ground cinnamon
1½ tsp(s)
Baking soda
1 tsp(s)
Table salt
¾ tsp(s)
Instructions
1
Preheat the oven to 350°F. Line a 9 x 5–inch loaf pan with parchment paper.
2
In a large bowl, whisk together the yogurt and ⅓ cup water. Whisk in the sugar, oil, vanilla, and eggs. Stir in the zucchini. In a medium bowl, stir together the flour, cinnamon, baking soda, and salt. Add the flour mixture to the zucchini mixture and stir until just combined.
3
Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Slice into 16 pieces.
4
Serving size: 1 slice
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