Baking with Zucchini + Healthy Recipes

Happy Sunday everyone! I will keep this intro short because I know most people just want the recipes and tips anyways, but before you skip to the recipes you can first read my experience attempting to bake and some tips. I hate baking and royally suck at it, I tried to make Red Velvet cupcakes once and they exploded in my oven. I do not have a good baking bone in my body but as I start to cook more I keep finding baking recipes that I really want to try. Today, the two recipes I attempted were a Greek Yogurt Zucchini Bread and a Lemon Zucchini Cake. Both looked AMAZING on the websites – which I will link below for you to browse after – and I instantly wanted to try them. Both recipes were SUPER SUPER simple, I already had all (or most) of the ingredients in my pantry so it was easy to get started and that’s what I needed to kick my butt into gear. These are also very healthy recipes (or somewhat healthy), they both call for Coconut oil instead of more common oils and sugar substitutes like Honey or Blue Agave. These are great recipes because you can easily make them your own and get creative.

Greek Yogurt Zucchini Bread

I wanted to bake something healthy because I am not a big sweets person, I try to not eat a lot of junk food and keep my treats on the healthier side. The first recipe I tried was Greek Yogurt Zucchini Bread. It looked me literally 5-10 mins to whip up but the actual baking took me longer than I expected, the recipe suggested 30-40 minutes but it ended up taking mine longer and it was still slightly undercooked(frustrating). One tip I suggest trying if the top of the bread is baking faster than the rest is to cover it with tin foil. This will keep it from browning or burning while you’re trying to make the insides catch up. I would also recommend always baking bread longer than the suggested time so it actually gets cooked properly. To add some crunch, I threw in some chopped walnuts but there are so many ways you can customize this since it is a very simple recipe! I wish mine turned out better but it was still pretty good, it would have been better if it was fully cooked.

The Recipe

1 Large Egg (room temp.)
1/3 cup Coconut Oil
1/2 cup Blue Agave (or Honey)
1/2 cup Plain Greek yogurt (You could try vanilla, honey or coconut flavour instead)
1 and 1/2 tsp Vanilla Extract
1 and 1/2 cups of All-Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Ground Cinnamon
1 cup Shredded Zucchini
Optional: 3/4 cup of Chopped Walnuts, 1/2 cup of Shredded Coconut, or 1/2 cup (or less) of Dark Chocolate Chips.

Baking instructions

Preheat oven to 350F (177C) and grease a 9×8 inch pan (I used coconut oil to grease the pan).
Mix together all of your wet ingredients (egg, agave, vanilla, coconut oil, yogurt) into a medium bowl, whisk until combined. Then, in a separate bowl mix all of your dry ingredients (flour, baking powder, baking soda, salt, cinnamon), whisk until combined. I used a Kitchen-Aid mixer to combine everything, starting with the wet ingredients in the mixer I SLOWLY added the dry ingredients to make sure everything gets mixed properly. Make sure you scrape the sides of the mixing bowl a couple times to avoid losing dry ingredients. If you do not have a mixer, just use a spoon or rubber spatula to combine the wet and dry ingredients, slowly adding the dry mix and folding everything together until combined. Last step is to add the Zucchini and any extras like walnuts, coconut or chocolate chips and fold that into the rest of the mix until combined.
Spread the mix evenly into the greased loaf pan. Baking times WILL vary, I baked mine for 50-55 minutes but checked it frequently and covered it in tin foil for the last 20 or so minutes. Recommended time is 30-40 minutes for baking. Test your bread with a toothpick or fork, when it comes out clean from the middle of the loaf you can remove it from the oven.
Let it cool completely before cutting into it. I would suggest to leave it uncut unless planning on serving the entire loaf. Only cut off what you will eat and securely cover it with tin foil to preserve it. (Eat within a week or so)

Lemon Zucchini Cake

After my fail of a Zucchini loaf, I wanted to try again with a cake. I feel like cake is easier to bake than bread because cakes are not as picky on baking times. Like the first recipe, the ingredients were very simple but there was a lot more sugar in this one so I don’t know if I would qualify this as super healthy. I was able to substitute a lot of the ingredients for healthier versions like Coconut Oil. This cake smelt insanely good when it was baking, I love lemon whether it’s an oil in a diffuser or when I’m baking.
After trying both, this was 100% my favourite because it was light and delicious. With the sweet lemon glaze, OHHHH MYY GOODNESS! YUM! I was actually very happy with how this cake turned out and I would 100% make it again because it is easy but super yummy.

The Recipe

Zest from 2 large Lemons
1 cup Sugar
1 cup Coconut Oil (or Vegetable oil)
1/4 cup Lemon Juice
2 tsp Vanilla Extract
2 cups All-Purpose Flour
1/2 tsp Baking Powder
2 tsp Baking Soda
3/4 tsp Salt
2 cups finely grated Zucchini

For the Glaze

3 tbsp Unsalted Butter, Melted
1 cup Powdered Sugar, Shifted
1/2 tsp Vanilla Extract
2 tbsp Lemon Juice

Baking Instructions

Preheat oven to 350F (177C) and grease a Bundt pan or 9×8 inch loaf pan.
Start by mixing lemon zest and sugar into a medium mixing bowl until the sugar is dampened and the zest is combined thoroughly.
Then add the Coconut oil, Eggs, Lemon Juice, Vanilla extract and mix on medium speed (or by hand) until fully combined.
In a separate bowl, mix together all of the dry ingredients (flour, baking powder, baking soda, and salt). Gradually mix that into the wet mix, ensure that everything is combined. Fold the Zucchini in, do not use mixer for the Zucchini and mix by hand. A little tip, I took a paper towel and blotted the Zucchini so that it wasn’t super watery.(You can also strain Zucchini so all the access water doesn’t ruin what you’re baking)
Evenly pour into the Bundt pan or loaf pan. Then place in the oven for 45-50 minutes for Bundt pans OR 35-40 minutes for loaf pans, again your times may vary so just check it frequently.
Wait until the cake is fully cooked and cooling before making the glaze so it doesn’t harden. After the cake has fully cooled, mixed together the glaze ingredients (Unsalted Butter, Powder Sugar, Vanilla extract and lemon Juice) and drizzle it over the top of the cake.
Serve and enjoy!

Try these out and let me know how it works for you! Similar to cooking, I find that something always goes wrong with my baking, either I miss an ingredient or undercook/overcook it. However, this was fun and I liked spending my day actually doing something new and having some me time! Thank you so much for reading.


Greek yogurt Zucchini Bread Recipe:
Lemon Zucchini Cake: