Healthy Zucchini Bread

Ingredients

• 2 cups grated zucchini (about 2 medium zucchini) 2 large eggs 1/3 cup pure maple syrup 1/3 cup plain Greek yogurt 1/4 cup avocado oil or melted butter 1 tsp vanilla extract 1 3/4 cups whole wheat flour 1 tsp baking soda 1 tsp cinnamon 1/4 tsp nutmeg 1/2 tsp sea salt 1/3 cup chopped walnuts Optional: 1/3 cup dark chocolate chips or add lemon zest for a fresh summer flavor

Directions

1. Preheat oven to 350°F.
2. Grease or line an 8x4-inch loaf pan.
3. Grate zucchini and lightly squeeze out excess liquid.
4. In a large bowl, whisk eggs, honey, Greek yogurt, oil, and vanilla.
5. Stir in zucchini.
6. In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
7. Fold dry ingredients into wet ingredients until just combined.
8. Add nuts or chocolate chips if desired.
9. Pour into loaf pan.
10. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
11. Cool completely before slicing.

Recipe notes:

Squeeze lightly, not completely. Remove excess moisture if your zucchini is very wet, but leave some behind to keep the bread moist. May store in airtight container at room temperature for up to 3 days. Don't peel the zucchini. The skin is packed with nutrients and disappears right into the bread. Grate zucchini finely. It blends seamlessly into the batter and helps create a soft texture. Don't overmix. Stir until just combined for a tender loaf. Let it cool completely. Zucchini bread slices much better after it has cooled. Add crunch. Chopped walnuts or pecans pair perfectly with the warm cinnamon flavor. Make extra and freeze for up to 3 months. Wrap individual slices for an easy grab-and-go breakfast or snack.

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