This moist and hearty zucchini bread is naturally sweetened with dates and packed with fibre and protein thanks to Greek yogurt, hemp seeds, and whole wheat flour. It makes a wholesome breakfast or snack that’s dietitian-approved and easy to prepare. Have extra zucchini on hand? See more zucchini based recipes here!
Preparation
15
min
Cooking
60-75
min
Portion
8
Ingredients
Dry ingredients
- 220 g (1 ¾ cups) whole wheat all-purpose flour
- 60 ml (¼ cup) hemp seeds
- 7.5 ml (1 ½ tsp) ground cinnamon
- 5 ml (1 tsp) baking powder
- 2.5 ml (½ tsp) baking soda
- 2.5 ml (½ tsp) salt
Wet ingredients
- 125 ml (½ cup) plain Greek yogurt, 0% M.F.
- 8 dates, pitted
- 30 ml (2 tbsp) canola oil
- 10 ml (2 tsp) vanilla extract
- 2 large eggs, whisked
- 1 zucchini, shredded (no need to blot)
Preparation
- Preheat oven to 350°F (180°C)
- In a large bowl, whisk together the dry ingredients. Set aside.
- In a blender, combine the yogurt, dates, oil, and vanilla. Blend until smooth.
- Transfer the blended mixture to a medium bowl. Add the whisked eggs and shredded zucchini. Mix to combine.
- Pour the wet mixture into the bowl with the dry ingredients. Stir just until combined. Avoid over-mixing. If the batter seems too dry, add a splash of milk or water.
- Spread the batter evenly into a loaf pan lined with parchment paper.
- Bake for 60 to 75 minutes, or until a toothpick inserted in the centre comes out mostly clean. Cover with foil halfway through if the top browns too quickly.
- Let cool before slicing and serving.
Notes
Can be stored in the refrigerator for up to 4 days. Can be frozen up to 3 months.
