Who’s excited it’s Friday? I sure am. After finishing the first week of school I celebrated by baking. I had bought a bunch of zucchini that had been sitting in the fridge untouched, so zucchini + dessert naturally became zucchini bread. This loaf turns out tender, incredibly moist, and with a pronounced honey flavor. With zucchini and wheat flour included, it feels a little healthier too.
This recipe is part of my little Greek yogurt series. I had a lot of Chobani Greek yogurt to use, and this bread is a perfect way to put it to work. It’s simple to make: grate the zucchini into a large bowl, add the wet ingredients, then the dry, fold in the nuts, and bake. The most time-consuming step is grating the zucchini. These quick breads are my favorite kind of baking—fast, forgiving, and delicious. Also, I discovered my coffee table is a great spot for daytime food photos, which is a small but joyful win in the life of a food blogger.
Honey + Greek Yogurt Zucchini Bread
Slightly adapted from Remodelaholic
Yields: two 9×5 loaf pans
Ingredients
1 ½ cups all-purpose flour
1 ½ cups white wheat flour
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
½ cup honey
1 cup plain 2% Greek yogurt
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
2 medium zucchini, grated and lightly squeezed (about 3 cups)
1 cup roughly chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Grease two 9×5-inch loaf pans with nonstick spray and set aside.
In a large bowl, grate the zucchini and press gently to remove some excess moisture. Add the sugar, honey, Greek yogurt, eggs, oil, and vanilla. Stir until the mixture is smooth and uniform.
Add the flours, salt, baking powder, baking soda, and cinnamon to the wet ingredients. Mix until just combined—do not overmix. Fold in the chopped walnuts.
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the loaves to cool slightly in the pans, then transfer to a wire rack. Serve warm or at room temperature with a dollop of plain Greek yogurt and an extra drizzle of honey if desired. Enjoy!
