Food & Drink

Lighter Zucchini Bread

Lighter Zucchini Bread

This week was rough. I don’t think Ive been this happy to see Friday in a loooong time. I really need my hubs home to help me with these kiddos..not that it will be a relaxing weekend. We’re getting the boys baptized this weekend so it will be filled with lots of cooking and lots of entertaining, especially for out of town guests. I’m so tired lately, I’m desperate for a vacation! Anyone want to give me one?! 😉

 Lighter Zucchini Bread

I made this lighter zucchini-bread a little while back and it was stupendous. I generally don’t like breads with veggies in it…but this one surprised me? Maybe the cinnamon flavor, because really, who doesn’t like things that include cinnamon? That’s what I thought.

Lighter Zucchini Bread

This bread was moist, flavorful, and absolutely delicious! It didn’t last long around here..we tend to eat these things as breakfast, dessert, and snacks. This particular zucchini bread is a tad but lighter than most. There is no butter, partially made with whole wheat flour, and only 1/2 cup of sugar. You don’t even notice the changes, its totally fabulous! Enjoy friends!

Lighter Zucchini Bread

Lighter Zucchini Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 1 Loaf

A wonderfully moist, fully flavorful, yet fabulously lighter zucchini bread is sure to please as both breakfast or dessert!


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 4 tablespoons coconut oil, melted
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup non-fat plain greek yogurt
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup skim milk
  • 1 1/2 cup grated zucchini


  1. Preheat the oven to 350 degrees. Grease and flour a 9x5" pan.
  2. In a large bowl whisk together the flours, baking soda, salt, cinnamon, and nutmeg. Set aside,
  3. In a medium sized bowl mix together the coconut oil, sugars, yogurt, egg, vanilla, and skim milk.
  4. Pour the wet ingredients into the dry and fold until almost fully combined.
  5. Fold in the grated zucchini.
  6. Pour the batter into the loaf pan and pop in the oven for 40-45 minutes. Enjoy!

Adapted From: All Recipes

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  • Reply Liz @ The Lemon Bowl

    I am so making this soon!!!!!

    April 5, 2013 at 1:15 pm
  • Reply Kelly @ Hidden Fruits and Veggies

    Love zucchini bread! You don’t really taste the veggie, but it adds a moistness to the bread that’s amazing.

    April 5, 2013 at 2:07 pm
    • Reply Alaina

      Thats what I love about it too!

      April 6, 2013 at 1:59 pm
  • Reply Kiersten @ Oh My Veggies

    Zucchini bread is one of my favorites, but the recipe my mom always makes has SO much oil in it. I love that you made a lighter version!

    April 5, 2013 at 6:08 pm
    • Reply Alaina

      Trying to cut back where I can these days! 😉 Hope you enjoy!

      April 6, 2013 at 1:59 pm
  • Reply Carol | a cup of mascarpone

    This is one of my all time favorite quick breads. I love how you’ve made it healthier, and can’t wait to give it a try! Thanks for sharing!

    April 7, 2013 at 3:00 pm
    • Reply Alaina

      Your welcome! I love it too, hope you enjoy!

      April 8, 2013 at 5:47 pm
  • Reply Tracey

    I was always so skeptical of veggies in breads growing up but when I finally tried it, I realized I was missing out big time. If you haven’t made a chocolate zucchini bread or cake, you have to! So good!

    April 7, 2013 at 7:40 pm
    • Reply Alaina

      omg that sounds heavenly! That is definitely what Im doing with my zucchini next time!

      April 8, 2013 at 5:49 pm
  • Reply Diane

    This was lovely. I turned it into cup cakes and just did half the recipe. It could do with a tiny bit more suger and cinnamon for me. Than you, a courgette bread recipe at last that is nice. Love the coconut oil.

    April 8, 2013 at 3:02 am
    • Reply Alaina

      Im so glad you liked it and adjusted the sweetness to your liking! Cupcakes are a great idea, much easier for on the go! Thanks!

      April 8, 2013 at 5:48 pm

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