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Before you jump to Healthy zucchini bread recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
Ingesting healthy foods can make all the difference in the way you feel. If we eat more healthy foods and a smaller amount of the bad ones we usually feel much better. Eating fresh vegetables helps you feel better than eating a portion of pizza. Sometimes it’s difficult to find wholesome foods for snacks between meals. You can spend numerous hours at the supermarket searching for the perfect snack foods to make you feel healthy. Here are some healthy snacks that can be used when you need a fast pick me up.
Foods made from whole grains are fantastic for a easy snack. A slice of whole wheat toast, as an example is a great snack in the early morning. Eating on the run can easily be more healthy with whole fiber chips and crackers. Deciding on whole grain food items is always much better than eating the processed grains we commonly find in our grocery stores.
There are lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the choice to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to healthy zucchini bread recipe. To cook healthy zucchini bread you only need 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Healthy zucchini bread:
- Prepare 1 Cup white unbleached all-purpose flour
- Get 1 cup whole wheat flour
- Take 1 teaspoon baking soda
- Get 1 teaspoon baking powder
- Get 1 1/2 teaspoon cinnamon
- Take 1/2 teaspoon salt
- Use 2 medium zucchini, about 2 cups shredded
- Prepare 1/2 cup granulated sugar
- Prepare 1/4 cup honey
- Provide 1/2 cup plain nonfat Greek yogurt
- Provide 2 large eggs
- Take 6 tablespoons coconut oil, melted and cool
Instructions to make Healthy zucchini bread:
- Preheat oven to 325. Line 9 by 5 loaf pan with two sheets of parchment paper to easily lift bread out or use silicone pan.
- In a large bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
- Shred the zucchini using coarse holes on grader, both peel and flesh. Please shredded zucchini in a clean dish towel and squeeze out any extra moisture.
- In a medium mixing bowl, combine the shredded zucchini, sugar, honey, yogurt, eggs, and coconut oil. Stir to combine.
- Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
- Pour batter into loaf. Bake for 60 to 70 minutes or until a wooden toothpick inserted in Center comes out with the few crumbs attached. Cool in pan for 10 minutes. Lift out of pan using parchment paper and cool on wire rack for another 10 minutes. Store at room temperature for up to 3 days.
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