08 August 2012

Zucchini Bread

Since trying my first zucchini this summer I’ve falling in love with it! I eat it at almost every meal it’s just so good to me! So I knew I wanted to make some amazing healthy zucchini bread but I didn’t know the first thing about it. I mean to be honest I’ve never really baked bread before, well nothing like this. And I thought it would be somewhat healthy since it has a vegetable in it but I wanted it to be really, really healthy and very moist. There’s nothing worse than crusty hard bread! I’m so excited to share this recipe; I made it and had a slice for breakfast every day until it was gone. Now I just need to make more and freeze it for a rainy cold winter day!

I know you guys are going to enjoy this one and I know kids will love this too. It has some chocolate in it and you don’t taste the zucchini so it could be a little secret you keep to yourself. J These would make amazing little muffins to keep on hand in the freezer if you pack your kids lunch. I don’t have kids (yet) but I know if I did I would probably run out of idea for a whole school year so these would be perfect for something different and deliciously healthy!  Enjoy!

Servings: 2 loafs, 12 slices each
Total time: 15 minutes prep, 1 hour 10 minutes cooking

Recipe adapted from Bobby Deen
§  1 ½ cup all-purpose flour
§  1 ½ cup whole wheat flour
§  1 ½ cup sugar
§  1 1/2 teaspoons ground cinnamon
§  1 teaspoon baking powder
§  1 teaspoon baking powder
§  1/2 teaspoon salt
§  1/4 teaspoon baking soda
§  1 cup plain Greek yogurt
§  1/2 cup canola oil
§  2 large eggs
§  2 teaspoons vanilla extract
§  2 cups shredded zucchini
§  1 Granny Smith apple, grated
§  1/2 cup semisweet chocolate chips
§  1/2 cup chopped pecans

1.       Preheat oven to 325 degrees. Spray two 8 ½ x 4 ½ loaf pans with nonstick spray.
2.       Whisk the all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, salt, and baking soda together in a large bowl.
3.       Whisk the yogurt, oil, eggs, and vanilla, together in a medium bowl.
4.       Add the yogurt mixture to the flour mixture; stir just until the flour mixture is moistened. Stir in the zucchini, apple, chocolate chips, and pecans just until combined. 
5.       Divide the batter evenly among the pans.
6.       Bake until a toothpick inserted into the center out clean, about 1 hour10 minutes.
7.       Let cool in the pans on a rack 10 minutes. Remove from pans and cool completely on the rack.

Nutritional Information
1/12 slice
Calories:  192
Fat: 8g
Carbohydrates: 29g
Protein: 4g
Sodium: 99mg


  1. Oh yum! I am going to try this, this weekend!

  2. Wow! This looks so good! I've never tried zucchini bread. Must be tasty!

  3. Yum! LOVE zucchini bread! Great healthy recipe! Thanks!

  4. I am so excited to try this. I love love love zucchini bread. Thanks for posting!

  5. YUMMY and how perfect for zuccini season!! I have been craving this so bad will be making it tonight!

  6. Yeah, found you through the Recipe Blog Swap, I am your newest follower, look forward to sharing!

  7. I love your recipe for zucchini bread!