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Greek Yoghurt and Zucchini Bread

A lovely healthy alternative for snack time
Prep Time10 mins
Cook Time50 mins
Course: Snack
Servings: 10
Cost: $5


  • 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.