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+ servings

Zucchini Bread

Servings 1 loaf

Ingredients

  • cups all-purpose flour 
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ tsp ground cinnamon
  • tsp ground nutmeg
  • 2 large eggs, at room temperature
  • cup packed light or dark brown sugar
  • ¼ cup organic pure cane sugar
  • tsp pure vanilla extract
  • ½ cup melted coconut oil
  • ¼ cup sour cream or plain Greek yogurt
  • cups shredded zucchini 
  • ½ cup dark chocolate chunks or chopped nuts (Optional)

Instructions

  • Preheat the oven to 350°F.
  • Grease and flour a 9x5 loaf pan.
  • In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg, using a whisk. Combine well and set aside. 
  • In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, Greek Yogurt, and vanilla until combined. Stir in the zucchini.
  • Pour the wet ingredients into the dry ingredients and gently stir until all ingredients are incorporated. 
  • Fold in optional nuts or chocolate chunks.
  • Spread the batter evenly into the prepared loaf pan. Bake for 50-70 minutes or until the loaf is set in the center, and when a toothpick is inserted, it only comes out with a few crumbs. If the top of the loaf looks like it is getting too brown while baking, cover with parchment paper to halt the browning. 
  • Remove the bread from the oven and set it on a wire rack. Let it cool in the pan for 45 minutes to 1 hour before removing it from the pan. 
  • Let the loaf rest until almost completely cooled, slice, and enjoy. 
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