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Not Your Average Zucchini Bread [RECIPE]

Zucchini Bread
Credit-Heather Fink

If you have extra zucchini, try preparing this delicious bread with it.

After preparing several meatless recipes, my husband asked me, “Do you think you could make zucchini bread with the remaining zucchini?” Sure, I thought, wondering where I put that recipe. After scouring the kitchen, I found the infamous Zucchini Bread recipe. This bread is so moist and flavorful that my husband devours piece after piece (even though he’s full). Praise indeed! I hope you enjoy it as much as my family does!

Zucchini Bread Recipe


  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt;( if using regular salt measure 1/4 teaspoon)
  • 2 eggs
  • 3/4 cups sugar
  • 1/2 cup Greek yogurt, plain
  • 1/2 teaspoon pure vanilla extract
  • 1 cup finely chopped zucchini (1 or 2 medium)
  • 1/4 cup unsweetened shredded coconut
  • 1/4 chopped walnuts, toasted


Preheat oven to 375°F. Coat a 9 x 5 loaf pan with butter and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

Meanwhile, place walnuts on a cookie sheet and toast in the oven for about 5 minutes. Remove from oven and cool completely.

In another bowl combine the eggs, sugar, Greek yogurt and vanilla until smooth. Stir in zucchini then unsweetened coconut. Next, add flour mixture to wet mixture. Stir until combined.

Fold in toasted nuts. Pour batter evenly into loaf pan. Bake for 45 to 50 minutes, turning pan after 20 minutes.

Using a cake tester, make sure bread is cooked through. if done, allow to cool on a wire rack. Slice and serve.

This recipe is great served plain or toasted and lathered with butter. Either way, you’re going to love it!

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