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?! 😉
 
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.
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!
A wonderfully moist, fully flavorful, yet fabulously lighter zucchini bread is sure to please as both breakfast or dessert!
Ingredients
- 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
Directions
- Preheat the oven to 350 degrees. Grease and flour a 9x5" pan.
- In a large bowl whisk together the flours, baking soda, salt, cinnamon, and nutmeg. Set aside,
- In a medium sized bowl mix together the coconut oil, sugars, yogurt, egg, vanilla, and skim milk.
- Pour the wet ingredients into the dry and fold until almost fully combined.
- Fold in the grated zucchini.
- Pour the batter into the loaf pan and pop in the oven for 40-45 minutes. Enjoy!
Adapted From: All Recipes