- 1
4.6/5
(21 Votes)
Ingredients
- Dry Ingredients:
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups all-purpose flour
- 1 tbs cinnamon 1/4 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- Wet Ingredients
- 2 eggs, room temperature
- 1/3 cup canola oil
- 3/4 cup plain yogurt
- 1/3 cup buttermilk
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 2 1/2 cups finely grated zucchini
- Options:
- 4 oz. dark chocolate, broken into small chunks 1/2 cup toasted walnuts
- This recipe makes a 9x4 loaf and 6 muffins or a mini-loaf.
Preparation
Step 1
Preheat over to 350 degrees. Oil a 9x4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers or oil a mini-loaf pan.
In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar and vanilla. Combine well. Stir in grated zucchini and chopped chocolate or toasted walnuts.
Fold flour mixture into the wet ingredients and stir until combined.
Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan. Bake for approximately 50 minutes.
Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool completely before cutting.