Who doesn’t love a slice of sweet, flavorful, and moist zucchini bread? I have had several versions of (very good) zucchini bread, but this one surely tops them all. I just can’t resist grinning and letting out a huge mmm hmm when I take the first bite. Here is the simple recipe that is sure to please!
Tip: Once slices are completely cooled, store them in the freezer to keep fresh. Microwave later to enjoy a warm slice that tastes like it just came out of the oven!
Yields1 ServingPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
Ingredients
Ingredients
2cupsflour
1tspsalt
1tspbaking powder
1tspbaking soda
2 ½tspcinnamon
1tspnutmeg
½tspcloves
2large eggs
¾cupgranulated sugar
½cupbrown sugar
½cupvanilla Greek yogurt
½cupvegetable oil
1 ½tspvanilla extract
1 ¼cupszucchini, finely shredded (or 1 cup zucchini and 1/4 cup carrots)
Directions
1
Grease a 9x5 bread loaf pan.
2
Preheat oven to 350 degrees Fahrenheit.
3
Mix flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl. Whisk to combine.
4
Beat eggs, granulated sugar, brown sugar, Greek yogurt, vegetable oil, and vanilla extract in a separate bowl.
5
Fold the dry ingredients and zucchini into the wet mixture until evenly combined.
6
Pour batter into prepared loaf pan.
7
Bake for 55-65 minutes (until a toothpick inserted in the center comes out clean). Let cool in pan for 10-15 minutes, then transfer to a rack to cool completely. Slice and serve!
Ingredients
Ingredients
2cupsflour
1tspsalt
1tspbaking powder
1tspbaking soda
2 ½tspcinnamon
1tspnutmeg
½tspcloves
2large eggs
¾cupgranulated sugar
½cupbrown sugar
½cupvanilla Greek yogurt
½cupvegetable oil
1 ½tspvanilla extract
1 ¼cupszucchini, finely shredded (or 1 cup zucchini and 1/4 cup carrots)
Directions
1
Grease a 9x5 bread loaf pan.
2
Preheat oven to 350 degrees Fahrenheit.
3
Mix flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl. Whisk to combine.
4
Beat eggs, granulated sugar, brown sugar, Greek yogurt, vegetable oil, and vanilla extract in a separate bowl.
5
Fold the dry ingredients and zucchini into the wet mixture until evenly combined.
6
Pour batter into prepared loaf pan.
7
Bake for 55-65 minutes (until a toothpick inserted in the center comes out clean). Let cool in pan for 10-15 minutes, then transfer to a rack to cool completely. Slice and serve!
