Zucchini Bread

Discover the story

Zucchini bread, but make it better for you!

Craving something sweet but want to keep it light? We’ve put a better for you twist on classic Zucchini bread. It has all the cozy vibes of the classic loaf but is made with less sugar.

Packed with fresh zucchini and wholesome ingredients, it’s the kind of treat you can feel good about any time of day.

Whether you enjoy it as a breakfast bite or a midday snack, this bread will satisfy your cravings without the sugar overload.

Zucchini Bread

Servings loaf

Ingredients

1¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ tsp ground cinnamon
⅛ tsp ground nutmeg
2 large eggs, at room temperature
⅓ cup packed light or dark brown sugar
¼ cup organic pure cane sugar
1½ tsp pure vanilla extract
½ cup melted coconut oil
¼ cup sour cream or plain Greek yogurt
1½ 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.