1/2cupGreek Yogurtplain or vanilla & bring to room temperature
3/4cup organic blue agave
1zucchini finely shredded & dry completely with paper towels
1-3/4cupall purpose flour
Brown Sugar Cinnamon Mixture (Optional)
Egg Nog Glaze (Optional)
2tbspegg nog or regular milkmore or less depending on your desired consistency
Preheat oven to 350 degrees
Prepare loaf pan by either spraying with cooking spray to prevent sticking OR line with parchment paper allowing parchment paper to hang over sides of loaf pan for easy lifting. If using parchment paper, spray a light coat of cooking spray over surface of parchment paper
In large mixing bowl add the following: lightly beaten egg, Greek yogurt, organic blue agave, vanilla extract, shredded zucchini and lightly whisk
In a separate mixing bowl and dry ingredients
Add the dry ingredients to the wet ingredients and mix using a wooden spoon or rubber spatula. Mix until incorporating while not overworking the batter. Lumps are fine
Pour batter into prepared loaf pan. Sprinkle the top with brown sugar/cinnamon mixture (optional) and bake at 350 degrees for approximately 35 to 40 minutes or until toothpick comes out clean. Do not over-bake.
Remove baked bread from loaf pan by the overlapping parchment paper, place on cooling rack and feel free to drizzle glaze over top for a little added sweetness
Serve immediately and ENJOY
After grating the zucchini, make sure you squeeze out all of the water. Zucchini has a high water content, and it's very important that you squeeze out all of the water using your hands and/or paper towels.Tip: Bring yogurt to room temperature to ensure that all ingredients incorporate nicely. If needed, microwave for approximately 13-15 seconds and stir just to " knock the chill off".**Please note: Nutritional values serve as a guide only as values may vary.