Zucchini Oatmeal Bread


1 ½ C. Quick Oats

1 ¼ C. AP Flour

1 ½ t. Baking Powder

½ tsp Baking Soda

3 t. Cinnamon

¼ t. Salt

½ T. Butter, melted

2 Egg Whites, room temperature

2 t. Vanilla

¾ C. Plain Nonfat Greek yogurt

6 T. Maple Syrup

½ C. Milk

2 C. Zucchini, grated


Preheat the oven to 350°F,

Coat a square pan with nonstick cooking spray.

Whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt.

In a separate bowl, whisk together the butter, egg whites, and vanilla. Add in Greek yogurt, stirring until smooth. Stir in the maple syrup.

Add the wet & dry mixes together, stir. Gently stir in the zucchini.

Spread the batter into the prepared pan. Bake at 350°F for 28-32 minutes or until the center feels firm to the touch or toothpick test comes clean!

{adapted from amy's healthy baking - above is not the original recipe}

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