Whole Wheat Zucchini or Carrot Bread
Delight your taste buds with this wholesome and moist Whole Wheat Zucchini or Carrot Bread, a perfect blend of health and flavor! Made with nutrient-rich whole wheat flour and naturally sweetened with honey or maple syrup, this quick bread combines the earthy goodness of shredded zucchini or carrot with warm cinnamon spice. Packed with protein from Greek yogurt and customizable with chopped nuts or chocolate chips, this recipe offers a guilt-free treat that’s as versatile as it is delicious—ideal for breakfast, snacks, or even dessert. With just 15 minutes of prep time and simple, one-bowl convenience, you’ll have a golden-brown loaf ready to enjoy in under an hour. Plus, it stores beautifully, making it a perfect meal prep option.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Plain Greek yogurt
- 0.5 cup Honey (or maple syrup)
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 1.5 cups Shredded zucchini or carrot
- 0.5 cup Chopped nuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs lightly. Add the Greek yogurt, honey, oil, and vanilla extract. Whisk well until the mixture is smooth and combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded zucchini or carrot. If using nuts or chocolate chips, fold them into the batter as well.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before slicing.
Cut into slices and serve. The bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 309.5 g | 113% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 114.7 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 439 mg | 34% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2657 mg | 57% | |
*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.
