Saturday, July 27, 2013

{Clean Eating Zucchini Bread}

Do you have some zucchini in your fridge that you need to use up? This is the perfect way! It is clean eating at its finest! My kids loved this bread and my husband has eaten it everyday for breakfast! I love having these breads in my fridge. They are so fast to make and a great way to sneak veggies into your kids diets!

Clean Eating Zucchini Greek Yogurt Bread

  • 2 cups oats (processed into flour consistency using a food processor)
  • 1 1/2 tsp. baking powder
  • 1/3 cup of organic maple syrup or honey 
  • pinch of sea salt
  • 1/2 cup vanilla Greek yogurt
  • 1 medium banana (mashed)
  • 1 1/2 cups zucchini (grated)
  • 2 tsp. cinnamon
  • 2 eggs
Pre-heat oven to 375 degrees.

Combine all ingredients in a large bowl. Stir until thoroughly mixed. Place in loaf pan that has been sprayed with coconut oil/olive oil spray. 

Bake for around 60-70 minutes or until toothpick comes out clean and bread is cooked through. 

**This is great cold or warmed in the microwave. I store mine in the refrigerator in an airtight container.


  1. Ok, I found your post on Pinterest! Thank you for posting this easy recipe, but I have one question. I have one really large zucchini and I'm thinking it's too big to make one loaf for this recipe. So, approximately how much zucchini would you use?

    1. The zucchini I used was pretty large but I would say 1 heaping cup of grated zucchini or 1cup of puréed zucchini. Hope that helps! Let me know how it turns out!

  2. Thank you for this recipe Ashley. I just love your web site here. I used a 'large' zucchini as well. Only problem is the word 'large' is open to perception. I actually used the smallest of the zucchini I bought from the farmers market & grated it was over 2 cups. Bread is in the oven as we speak & I'm assuming it will need to bake longer than 45min from the added moisture.

    1. I agree! Next time I make this...I will definitely measure! I actually pureed mine so that is a little different than grated...although I know it would work equally as well because I make my zucchini muffins with grated. I would just keep checking with tooth pick until it comes out clean. These breads are actually fairly easy to play around with. That is why I love them so! :) Let me know how it turns out!

  3. Ashley, how do these freeze? I want to make a batch of them.

    1. Allow to cool completely after cooked. Wrap it up in plastic wrap and then in aluminim foil. Freeze. Thaw in refrigerator overnight. :)

  4. Ashley, can I use a substitute yogurt instead of Greek? Or does the thickness of the greek yogurt do something special for the bread.

  5. Hi Ashley,
    Do you have macros for this?


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