Michaela’S Zesty Zucchini Bread Recipe

Name: Michaela’S Zesty Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1-1/2 cup Whole Wheat Flour; 3/4 cups Splenda For Baking; 4-1/2 teaspoons Double-acting Baking Powder; 1 teaspoon Salt; 2 teaspoons Cinnamon; 2 cups Grated Zucchini; 4 whole Eggs; 2/3 cups Plain Yogurt; 1 Tablespoon Vanilla; 2 teaspoons Lemon Zest; 4 Tablespoons Brown Sugar

Servings: persons

1-1/2 cup All-purpose Flour
1-1/2 cup Whole Wheat Flour
3/4 cups Splenda For Baking
4-1/2 teaspoons Double-acting Baking Powder
1 teaspoon Salt
2 teaspoons Cinnamon
2 cups Grated Zucchini
4 whole Eggs
2/3 cups Plain Yogurt
1 Tablespoon Vanilla
2 teaspoons Lemon Zest
4 Tablespoons Brown Sugar

1
Preheat oven to 325 degrees. Spray two nonstick loaf pans with cooking spray. If you are using light-colored metal pans, you may want to increase the temperature to 350F.
2
Grate enough zucchini to yield two cups. I used one very large zucchini. Spread the zucchini out on a few sheets of paper towel just to soak up some of the excess water. Do not try to get all the liquid out.
3
Combine zucchini with eggs, yogurt, vanilla and lemon zest. In a separate bowl combine flours, Splenda, baking powder, salt and cinnamon. Combine wet and dry ingredients just until the dry ingredients are moistened.
4
Divide batter and spread into two pans. Sprinkle each with about 2 tablespoons of brown sugar if desired. Bake for 40 minutes or until a knife or tester comes out clean.
5
Cool for 10 minutes in the pans. Remove from pans and allow to cool on racks, if you can wait that long! This is good hot, cold or in-between.

532

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1-1/2 cup Whole Wheat Flour, 3/4 cups Splenda For Baking, 4-1/2 teaspoons Double-acting Baking Powder, and more.

Yes, Michaela’S Zesty Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Michaela’S Zesty Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions