Canyon Ranch Zucchini Bread
Moist, wholesome, and bursting with flavor, Canyon Ranch Zucchini Bread is a healthier twist on a classic favorite. Made with a balance of all-purpose and whole wheat flours, this recipe is laced with warm cinnamon spice and uses Greek yogurt for a tender crumb without excess fat. Freshly grated zucchini keeps the bread incredibly moist, while optional mix-ins like chopped walnuts and dried cranberries add delicious texture and bursts of sweetness. Perfect for a guilt-free breakfast or an afternoon snack, this zucchini bread pairs beautifully with a smear of cream cheese or a drizzle of honey. Easy to prepare in just 15 minutes, this loaf bakes to perfection with a golden crust and is sure to become a household favorite. Whether you’re looking for a way to use up extra zucchini or a wholesome treat, this nutritious zucchini bread is a must-try recipe that the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.75 cups Granulated sugar
- 0.5 cups Plain Greek yogurt (non-fat or low-fat)
- 1 teaspoon Vanilla extract
- 1.5 cups Zucchini, grated and squeezed to remove excess moisture
- 0.25 cups Olive oil or melted coconut oil
- 0.5 cups Chopped walnuts or pecans (optional)
- 0.5 cups Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large bowl, beat the eggs with the granulated sugar until smooth. Add the Greek yogurt, vanilla extract, and olive oil, and mix until combined.
Gently fold in the grated zucchini, ensuring it is evenly distributed in the wet mixture.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
If using, fold in the chopped nuts and raisins.
Pour the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve on its own, or spread with butter, cream cheese, or a drizzle of honey if desired.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 423.8 g | 154% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 222.7 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 401 mg | 31% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2640 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
