Greek Yogurt Zuchinni Bread with Maple Cinnamon Frosting
Ingredients
Zucchini Cake Ingredients
• 1 1/2 cups all-purpose flour
• 1/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon kosher salt
• 3/4 cup brown sugar, packed
• 2 large eggs, room temperature
• 1/2 cup extra virgin olive oil
• 1/2 cup Plain Greek Yogurt
• 1 teaspoon orange zest
• 1/2 tablespoon vanilla extract
• 1 heaping cup grated zucchini, patted dry
Cinnamon Maple Frosting Ingredients
• 3/4 cup Plain Greek Yogurt
• 1 tablespoon maple syrup or honey (more to taste)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon orange zest
Directions
1. Preheat oven to 350°F. Grease a 9×5-inch (or 8×4-inch) loaf tin with olive oil and line with
parchment paper.
2. In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon, nutmeg,
cloves, and salt. Set aside.
3. In a large bowl, whisk brown sugar and eggs until combined. Add olive oil and mix 1–2 minutes
until lightened in color.
4. Add Greek yogurt, orange zest, and vanilla extract. Whisk to combine.
5. Stir in grated zucchini. Fold in dry ingredients until fully combined.
6. Pour batter into prepared loaf tin and spread evenly.
7. Bake 40–45 minutes until golden brown.
8. Cool in pan 10–15 minutes, then transfer to wire rack to cool completely.
9. Whisk together frosting ingredients and refrigerate until cake is cool.
10. Spread frosting evenly over cooled loaf. Slice and serve