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Photo of Whole-Wheat Zucchini Bread by WW

Whole-Wheat Zucchini Bread

5
Points®
Total Time
1 hr 20 min
Prep
15 min
Cook
55 min
Serves
16
Difficulty
Easy
The key to making this whole-grain zucchini bread incredibly moist and tender is using whole-wheat pastry flour—an ingredient that’s worth seeking out and keeping on hand for its fine texture that works beautifully in baked goods. The bread will keep well at room temperature for about 3 days. For longer storage, stack slices between layers of wax or parchment paper, and freeze in a large resealable freezer bag or covered container for up to 2 months.

Ingredients

Plain fat free Greek yogurt

⅔ cup(s)

Sugar

⅔ cup(s)

Canola oil

¼ cup(s)

Vanilla extract

2 tsp

Egg

2 large egg(s), lightly beaten

Uncooked zucchini

1½ cup(s), sliced, shredded

Whole wheat pastry flour

1¾ cup(s)

Ground cinnamon

1½ tsp

Baking soda

1 tsp

Table salt

¾ tsp

Instructions

  1. Preheat the oven to 350°F. Line a 9 x 5–inch loaf pan with parchment paper.
  2. In a large bowl, whisk together the yogurt and ⅓ cup water. Whisk in the sugar, oil, vanilla, and eggs. Stir in the zucchini. In a medium bowl, stir together the flour, cinnamon, baking soda, and salt. Add the flour mixture to the zucchini mixture and stir until just combined.
  3. Spoon the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Slice into 16 pieces.
  4. Serving size: 1 slice

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