Video: Greek Yogurt Zucchini Bread Recipe

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Sneaking veggies into tasty sweet treats? Zucchini bread is a classic example of this time-honored nutritional trick. It’s an easy quick-bread to put together, without the need for any fancy appliances or advanced baking skills. It’s also a great way to use up these popular squash when they are at the peak of freshness and abundance in the summer harvest season.

This recipe is a heart-healthy version of the typical zucchini bread recipe. Along with 3 cups of shredded zucchini, it features Greek yogurt to add protein and moisture, as well as recommending that whole-wheat flour is used in addition to all-purpose flour to add fiber, vitamins and minerals.

Greek Yogurt Zucchini Bread

Yield: 24 servings

Ingredients:

Nonstick cooking spray with flour
1 cup 0% fat plain Greek yogurt
1/4 cup canola oil
1 3/4 cups granulated sugar
1 large egg
3 egg whites
1 Tablespoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups white whole-wheat flour
1 Tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 cups zucchini, shredded
2 teaspoons orange zest

FOR THE GLAZE:
1/2 cup powdered sugar
2 tablespoons fresh-squeezed orange juice
1 tablespoon melted trans-fat-free margarine

Directions:

Preheat oven to 350º F. Spray two 9 x 5-inch loaf pans with nonstick cooking spray with added flour and set aside. In a large bowl, beat together the yogurt, oil, sugar, egg, egg whites and vanilla. In a separate bowl, combine the all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the liquid ingredients and gently combine until just moistened, being careful not to over-mix. Add the zucchini and orange zest and stir to combine. Pour the batter into the prepared loaf pans and bake for 45 to 55 minutes or until a wooden pick inserted in the center comes out clean.

TO MAKE THE GLAZE:
Combine the powdered sugar, orange juice and melted margarine; stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pans on a wire rack for 20 minutes. Remove the bread from the pans and cool
completely on the wire rack.

NUTRITION INFORMATION PER SERVING: 150 Calories; 3.5 grams Fat; 0.5 gram Saturated Fat; 10 mg Cholesterol; 140 mg Sodium; 27 grams Carbohydrates; 14 grams Sugar; 2 grams Fiber; 4 grams Protein 


Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.

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Categories: EatWell

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