Zucchini Bread

Coming off of Whole30, I would be lying if I said that dessert doesn’t sound sinfully delicious. Although, I want it to be somewhat “healthy”. Adding zucchini to dessert makes it healthy, right? I think so…I have never attempted to make it though. I am a traditional banana bread gal, and I have no reason not to be since I have the most delicious recipe ever. However, I was determined to try something new and make something tasty. This treat is definitely delicious, to say the least. It might be the moistest loaf “cake” I have ever made. The only thing I think I would change on my second try is adding more cinnamon. I am a cinnamon addict!! So if you are anything like me…add an extra tablespoon..or two..or three. Just kidding, that might be excessive. Two tablespoons should be perfect!


Zucchini Bread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print


  • 2 zucchinis, grated with skin
  • 1/2 c sugar
  • 1/4 c brown sugar
  • 1/3 c vegetable oil
  • 1/2 cup yogurt (I used dairy free vanilla yogurt)
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs cinnamon
  • 1.5 c flour


  1. Preheat oven to 350 F.
  2. Grate zucchinis into bowl. Add remaining liquid ingredients into bowl. Mix to combine.
  3. Add dry ingredients into the bowl and mix until combined.
  4. Line a loaf pan with parchment paper. Spray with nonstick spray.
  5. Pour batter into loaf pan and bake for 50 minutes, or until a toothpick comes out clean.

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