Easy Zucchini Bread is made with fresh, shredded zucchini blending into a fluffy, moist quick bread that's great for a mid day snack or simple breakfast.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: Zucchini Bread
Servings: 12
Calories: 193kcal
Author: Kellie
Cost: $5
Equipment
loaf pan
hand mixer
Ingredients
1cupgranulated sugar
1/4cupbuttersoftened
1 2/3cupsgrated zucchini
1/4cuplow fat milk
1/4cupplain low fat greek yogurt
2large eggs
2cupsall purpose flour
1teaspoonbaking soda
1teaspooncinnamon
1/2teaspoonkosher salt
Instructions
Preheat oven to 350˚F.
With an electric mixer, beat the sugar and butter at medium speed until light and fluffy.
On low speed, add the zucchini, milk, yogurt and eggs until well combined.
In a small bowl, whisk together the flour, baking soda, cinnamon and salt.
While beating the mixture on low speed, slowly add the dry ingredients to the wet ingredients mixing until just combined.
Pour the batter into a 9x5 inch loaf pan coated with cooking spray and bake at 350˚F for 1 hour or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes on a wire rack.
Remove from the pan and cool completely on the rack.
Notes
Zucchini Bread can be made up to 3 days in advance and stored in an airtight container at room temperature.To freeze: Wrap tightly in plastic wrap and then wrap again with foil. Freeze up to 3 months. Thaw completely before serving.