Homemade Healthy Zucchini Bread

Ingredients:

• 2 cups all-purpose flour
• 1 cup coconut sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ teaspoons cinnamon
• ¾ teaspoon nutmeg
• 2 cups shredded zucchini (about 2 medium zucchinis, 12 ounces)
• ½ cup butter (1 stick), melted
• ¼ cup yogurt
• ¼ cup maple syrup
• ¼ cup sour cream
• 2 eggs
• 2 teaspoons vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it well with nonstick spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, coconut sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
3. Mix Wet Ingredients: In a large microwave-safe bowl, melt the butter. Add yogurt, maple syrup, sour cream, eggs, and vanilla extract. Whisk until well combined.
4. Prepare the Zucchini: Shred the zucchini using the large holes on a box grater or a food processor. Blot or squeeze out excess moisture using paper towels or a cheesecloth.
5. Combine Ingredients: Add the shredded zucchini to the bowl with the dry ingredients. Mix until combined. Then, add the dry ingredient mixture to the wet ingredients, stirring only until just combined.
6. Prepare the Batter: Pour the batter into the prepared loaf pan. Optionally, sprinkle 1 tablespoon of raw or granulated sugar, or a few chocolate chips, on top. Be sparing with toppings to avoid weighing down the loaf.
7. Bake: Bake in the center of the oven for about 60 minutes, or until a toothpick inserted into the center comes out clean. If needed, bake for an additional 10-20 minutes, checking every few minutes. Cover with foil if the top is browning too quickly.
8. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then, if using parchment paper, lift the bread out and cool completely on the rack. If not, cool in the pan for 30 minutes, then remove from the pan and let cool on its side for extra crispy edges.

Enjoy your delicious, healthy zucchini bread!