Here's my favorite healthier recipe for a breakfast favorite! It's moist, flavor packed and satisfying. Get the recipe at runlifteatrepeat.com!

Whole Wheat Zucchini Bread

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf
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Description

Here's my favorite healthier recipe for a breakfast favorite! It's moist, flavor packed and every bit satisfying.

Ingredients

  • 1 and 3/4 cups whole wheat flour, sifted
  • 1 and 3/4 teaspoons baking powder
  • 1 and 3/4 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/3 cup unrefined coconut oil, melted & slightly cooled
  • 1/2 cup honey
  • 3 Tablespoons pure maple syrup
  • 3/4 cup plain Greek yogurt
  • 2 large eggs, room temperature
  • 1/4 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (about 2 medium)
  • optional: 3/4 cup total chopped walnuts or chocolate chips

Instructions

  • Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
  • In a large bowl, sift the flour, baking powder, baking soda, salt, and cinnamon together. Set aside. Whisk the coconut oil, honey, maple syrup, yogurt1, eggs, milk2, and vanilla in a medium bowl until combined. Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until combined. Avoid overmixing. Fold in the zucchini and any add-ins of your choice. 
  • Spread the batter into the prepared loaf pan. Bake for 50-55 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the bread is browning too quick, loosely cover with aluminum foil.
  • Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover bread at room temperature for up to a week.

Notes

Make ahead tip: This bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
1Any kind of Greek yogurt works. I've also used dairy-free yogurt.
2Any milk fat can be used, as well as any dairy-free milk.
Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!