After the success of my low-fat banana bread I decided to try making zucchini bread with yogurt. I wanted to be able to enjoy the zucchinis that are in season {and get my son to eat the healthy green veggie} without also consuming an abundance of butter or oil. I used my pumpkin bread recipe, substituting grated zucchini for the pumpkin puree, and I used low-fat yogurt in place of the oil. Between the grated zucchini and the yogurt the bread was incredibly moist and my family didn’t miss the oil at all. The zucchini skins give the bread a beautiful pop of green. My family enjoyed the bread plain, toasted with peanut butter and transformed into cupcakes with cream cheese frosting. The recipe makes 2 loaves, 36+ muffins, lots of mini muffins or a combination of sizes.
- 1 cup low-fat plain Greek yogurt {or 1 cup vegetable oil}
- 3 cups sugar
- ⅔ cups water
- 2 cups grated zucchini
- 4 eggs
- 3 ½ cups flour
- 2 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon
- Chopped walnuts or pecans, optional
- 1 8-ounce package cream cheese
- ½ cup butter, softened
- 2 tsp vanilla
- 4 cups powdered sugar
- Mix all of the ingredients together.
- Stir in chopped nuts if desired.
- Spoon the batter into lined muffin tins or greased loaf pans.
- Sprinkle chopped walnuts on the top if desired.
- Bake the muffins at 325 degrees for about 45 minutes, or until the tops spring back to the touch and a toothpick comes out clean. Loaf pans will bake for about 1 hour.
- Let the muffins cool for 5 minutes in the pan.
- Then remove them from the pans and let them cool completely on a wire rack.
- Mix the ingredients to form a creamy frosting.
- Once the muffins have cooled, slice them in half and spread cream cheese frosting in the center.
- Top the muffins with frosting if desired.
- Refrigerate any leftover frosting and/or frosted muffins.
- This recipe makes two loaf pans and roughly 36+ muffins.
