Finding healthier snack recipes can be a chore.
Unfortunately, the numbers of unhealthy recipes outweigh their healthier counterparts online so even placing the words “healthy” or “low sugar” don’t always reveal the results we are after. There is debate whether we should actually be snacking or not but I feel if you’re active and being honest with yourself with how often treats are allowed then you are in a good space to enjoy a slice of cake every now and then!
This greek yoghurt and zucchini bread recipe bucks the trend by removing over half the fat and sugars of a traditional cake without sacrificing the flavour and end result.
Greek Yoghurt Zucchini Bread
Greek Yoghurt and Zucchini Bread
- 2 cup wholemeal flour
- 1 cup zucchini
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 2/3 cup coconut oil, melted
- 2/3 cup honey
- 1 whole free-range egg
- 1.5 tsp vanilla extract
- 1/2 cup greek yoghurt
- Preheat the oven to 180 degrees and grease a loaf pans
- Whisk the oil, honey, egg, yoghurt, and vanilla together in a medium bowl until combined. In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing. Fold in the zucchini.
- Spread batter into the prepared loaf pan. Bake for 40-50 minutes. Baking times vary, so keep an eye on yours. The bread is done when a toothpick inserted in the centre comes out clean. If you find the top of the bread is browning too quickly in the oven, loosely cover it with aluminium foil.
- Remove the bread from the oven and set on a wire rack. Allow cooling completely before slicing and serving.