Cheddar Zucchini Bread Directions:
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Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray.
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Shred the zucchini and set aside. Do not squeeze out the moisture.
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In a large bowl, whisk together the eggs, Greek yogurt, melted butter, shredded zucchini, and green onions (if using).
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Fold in the cheddar cheese until evenly distributed.
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In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
WW Points Calculation:
Fat-free plain Greek yogurt (¾ cup): 0 points
Light butter (2 tbsp): 8 points
Reduced-fat cheddar cheese (1½ cups): 12 points
Whole wheat flour (1 cup): 11 points
All-purpose flour (1 cup): 11 points
Eggs (2): 0 points
Zucchini, green onions, baking soda, baking powder, salt, cooking spray: 0 points
Total Points: 42
Servings: 12
Per Serving: 3.5 points
Nutrition Information:
Calories: 180
Fat: 6g
Protein: 10g
Carbohydrates: 20g
Sugar: 2g
Sodium: 300mg
I'm waiting for your comments! Enjoy!
