Coconut Yogurt Zucchini Bread

I shared this recipe over at Remodelaholic last week and I wanted to share with all of you too! We loved, loved, loved this bread AND my husbands office loved it too… he shared a loaf at an office meeting and it was a hit!

In our neck of the woods, fall is in the air and the temperatures are beginning to cool down and that means our garden is beginning to come to end. Our zucchini plants, however, are still growing strong… probably like a lot of yours too! So, I thought it would be fun to share a delicious zucchini recipe to give you a fresh idea for how to use some up.

This bread is moist and delicious AND healthy too! I always try to make my recipes as healthy as possible while still keeping all the flavor!

I struggled with my weight for most of my life until my 30’s (here are links to my weight loss story Part A and Part B– if you’d like to read more) SO, skinning down recipes has become my passion!

Yield: 16

Coconut Yogurt Zucchini Bread...

Name: Coconut Yogurt Zucchini Bread...
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cup all purpose flour; 1 1/2 cup whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon sea salt; 1 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 cup brown sugar; 1/2 cup white sugar; 1/2 cup coconut spread or oil, melted (or canola oil); 1 cup plain non-fat greek yogurt; 1 whole egg and 2 egg whites, to reduce fat/cholesterol; 2 teaspoons vanilla; 3 cups shredded zucchini, squeezed and drained; 2 cups shredded sweetened coconut

This bread is moist and delicious and healthy too! I always try to make my recipes as healthy as possible while still keeping all the flavor!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

1 1/2 cup all purpose flour
1 1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1/2 cup white sugar
1/2 cup coconut spread or oil, melted (or canola oil)
1 cup plain non-fat greek yogurt
1 whole egg and 2 egg whites, to reduce fat/cholesterol
2 teaspoons vanilla
3 cups shredded zucchini, squeezed and drained
2 cups shredded sweetened coconut

Instructions

Preheat oven to 350 degrees.
Spray with cooking spray 2- 9x5 loaf pans.
Set aside.
In a mixing bowl combine flours, baking soda, baking powder, salt, cinnamon, nutmeg.
Set aside.
In a large mixing bowl combine brown sugar, white sugar, greek yogurt, coconut spread, eggs, vanilla; mix until combined.
Add zucchini, mix until incorporated. Add flour mixture 1 C at a time, mixing with each addition.
Add coconut, mix well.
Evenly pour batter into prepared pans.
Bake 50-60 minutes or until a toothpick inserted in the center comes our clean. Cool 10 minutes in pans on rack, invert and remove loaves, cool completely.
Slice and Serve!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 240Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 301mgCarbohydrates: 43gFiber: 3gSugar: 24gProtein: 6g

*I adapted this recipe from two peas and their pod

While were thinking about delicious sweet breads and autumn baking check out these other yummy autumn recipes too…

Apple Pie Bread

Disney’s Caramel-Apple Pie

Pumpkin Cream Cheese Dip