If eating your veggies is so important, does it matter HOW you eat them? I’ve heard about parents sneaking fruits and vegetables into their children’s food without them knowing, just to make sure they’re getting their allotment of nutrients. Apparently the same concept works for adults, although hopefully there’s a lot less “sneaking” going on! Take zucchini for example. Definitely not my number 1 pick – (unless they’re in “zoodle” form, aka zucchini noodles, and that’s a whole different story). Zucchini in my dessert, however, has a very different ring to it! Eat dessert and get my daily dose of veggies too? I’ll take it!
Zucchini bread is not something I grew up on, but with the influx of zucchini recipes flying around Pinterest lately, I totally felt peer-pressured (in a good way) to bake something with zucchini while it’s still in season. Still have plenty of zucchini taking up space in your refrigerator? This is a totally non-zoodles way to use them up. This zucchini bread is made with your typical cake ingredients like flour, sugar, eggs, but it’s lightened up with Greek yogurt (what else?) and the end result is a deliciously moist, sweet-but-not-too-sweet loaf cake with little specks of green zucchini peeking out from each slice. I changed up the recipe slightly by using less vegetable oil, egg whites, and vanilla. Slice up the zucchini bread for breakfast, snack or dessert. We love to reheat slices in the microwave, but leftovers are great cold too! The hubby went crazy over it, and don’t worry, he was well aware of the zucchini 🙂
1 and 1/2 to 2 cups grated zucchini (I used 1 medium zucchini and the largest hole in the grater)
1/2 cup plain non-fat Greek yogurt
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup granulated sugar (I used half coconut palm sugar, half granulated sugar)
1/2 tsp salt
2 egg whites (I used 1/3 of a cup of liquid egg whites)
1/4 cup vegetable oil
1 and 1/2 tsp vanilla extract
1. Preheat oven to 325 degrees and spray a 9×4.5 inch loaf pan with non-stick cooking spray.
2. Mix flour, baking soda, baking powder and salt in a large bowl until well-combined.
3. Mix sugar, egg whites, yogurt, vegetable oil, and vanilla in a medium bowl, then transfer wet ingredient mixture into large bowl and mix dry and wet ingredients together until batter becomes thick. Fold in grated zucchini until well-combined.
4. Transfer batter into prepared loaf pan and bake for about 1 hour, until the cake springs back when touched and a toothpick inserted comes out clean. Let cool completely before slicing and serving.
5. Store zucchini bread in an air-tight container in the refrigerator and reheat in the microwave prior to serving, if desired.
Recipe slightly adapted from: Kara’s Party Ideas
Photography: Lighten Up Recipes