Zucchini Bread Featuring Amazing Creamer

Cinnamon and nutmeg make this spiced Zucchini bread the perfect complement to your morning cup of coffee. Each tender bite is filled with brown sugar flavor and fresh zucchini. You won’t need to wring out the zucchini for this recipe as it’s been crafted to utilize the water for a moist, delicious loaf. Our Amazing Creamer makes this recipe shine with notes of French vanilla and a boost of collagen.

Prep time: 15 minutes

Cook time: 40 minutes

Yield: 12 slices, 1 per serving

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/3 cup French Vanilla Amazing Creamer 

2 large eggs

1/2 cup neutral oil or butter

1/3 cup white granular sugar

1/2 cup light brown sugar, packed 

1/4 cup plain Greek yogurt

1 cup shredded zucchini

Directions

1. Preheat the oven to 350°F. Line an 8.5x 4.5-inch loaf pan with parchment and set aside.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, and Amazing Creamer until well combined.
3. In a large bowl, whisk together the eggs, oil, white granular sugar, and brown sugar. Whisk in the Greek yogurt until smooth. 
4. Add half of the flour mixture to the wet ingredients and fold them until just combined. Repeat with the remaining flour, folding until smooth.
5. Fold in the zucchini until all of the ingredients form a thick batter.
6. Scrape the batter into the prepared pan. Bake for 40-50 minutes until the top and edges are browned and a toothpick inserted into the center comes out clean. Let cool for 45 minutes before slicing and serving. Store leftover zucchini bread wrapped in plastic wrap or in an airtight container in the refrigerator for up to four days.

Enjoy!