If you’re looking for a healthier take on zucchini bread without sacrificing flavor or moisture – this is it. My favorite, of course, is that sweet and crunchy top. I like to cut the bread slices in half – hamburger style – and eat the top crunchy half and give the bottom half to my dogs. They LOVE this bread. Even my picky Great Pyrenees. I’m not sure if that’s the ringing endorsement you’re looking for when it comes to deciding which zucchini bread recipe to make, but if it is hoo-boy, you’re in luck.
Flavor and Moisture
A couple of things of note to make sure you’re getting the most flavor and moisture out of this bread. It’s a whole wheat bread after all and that can get really dry, really fast. You’ll want to start by grating the zucchini but you’re not going to wring it out. This bread gets so much of it’s moisture from the zucchini as well as from the buttermilk. Speaking of buttermilk – you can totally make your own if you don’t have any on hand. All you need is a little lemon juice and milk. Ok, back to the batter: it’ll look thick and slightly shaggy/dry. Don’t worry, it bakes up really moist!
I also like to zest my lemons in to the sugar – just personal preference! As far as my favorite part – the top – you’ll want to sprinkle a very generous helping of sugar on top. I used about 1/4 cup or so. If you’re feeling really fancy and if you have an extra lemon – you can top the bread with lemon sugar. Just mix the zest of one lemon into a 1/4 cup of granulated sugar.
- 2 large mixing bowls
- Loaf Pan
Whole Wheat Zucchini Bread
- 2 heaping cups finely grated zucchini or about 2½ zucchinis
- ⅔ cup granulated sugar
- 2 lemons, zested save zested lemons for glaze
- 3 cups whole wheat flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 3 eggs
- 1 cup 5% Greek yogurt
- 3 tsp coconut oil melted
- ¼ cup lowfat buttermilk
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 lemons, juiced
- Pre-heat oven to 350 and line a loaf pan with parchment paper, set aside
- Using the small holes on a grater, grate zucchini into a bowl. Don’t dry it! Set aside.
- Pour the granulated sugar into a small bowl and zest your lemons directly in to the sugar. Set the sugar and zest mixture aside and save the lemons for your glaze.
- In a large mixing bowl, add flour, salt, baking soda and baking powder. Whisk to combine
- In a separate large mixing bowl, add eggs, greek yogurt, melted coconut oil, buttermilk and vanilla extract. Whisk until combined – mixture will be thick and light yellow in color.
- Whisk in sugar and lemon zest mixture to wet ingredients
- Add grated zucchini to wet ingredients. Stir until they’ve been fully incorporated into the batter
- Pour wet ingredients in to dry, stir to combine. It’s ok if there are a few pockets of flour remaining.
- Optional: Top with ¼ cup of granulated sugar for a crunchy, delicious top
- Pour mixture into prepared loaf pan and bake for 50-60 minutes at 350, bread is ready when top is golden brown and a toothpick inserted into the center comes out clean
- While bread is cooling, juice 2 lemons. Stir in powedered sugar and whisk until mixture is smooth.
- Let bread cool for 30-45 minutes and top with lemon glaze