Healthy Zucchini Bread

This healthy zucchini bread is perfectly moist in the middle and has a lovely tender crumb! No butter or oil needed. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings Slices

Calories 115kcal

Author Arman Liew

Ingredients

1 1/2 cups all-purpose flour or whole wheat flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 large egg
1/2 cup Greek yogurt
2 large bananas mashed
1 large zucchini shredded
1/2 cup chocolate chips optional

Instructions

Preheat the oven to 180C/350F. Grease and line a 9 x 5-inch pan and set aside.
In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the egg, yogurt, and bananas.
Gently add the wet ingredients into the dry ingredients until combined. Fold through the zucchini and chocolate chips.
Transfer the batter into a lined pan and bake for 45-55 minutes, or until a skewer comes out mostly clean.
Remove the zucchini bread from the oven and let it cool in the pan completely, before slicing and serving.

Video

Notes

TO STORE: Store at room temperature in a sealed container. To keep the bread extra moist, you can add a paper towel on top. This zucchini bread stores well in the refrigerator as well! Let the slices of them sit at room temperature for several minutes before serving.

TO FREEZE: Freeze in an airtight container and store for up to 6 months.

Nutrition