Healthier Version of Zucchini Bread

I have always opted out from making zucchini bread because of the insane ingredients in it. For example, a normal recipes has one cup of sugar and a stick of butter....say wha? Talk about making the vegetable zucchini the most fattening thing ever! My friend Jennifer gave me a huge zucchini and natural bee honey from her garden today, so I was tempted to make something sweet. Instead of giving into temptation by buying sugar and butter I created my own recipe. And let me tell ya, it actually tasted good!

Here is my HEALTHIER version of Zucchini Bread. I am going to call it.....

I JUST SAVED YOU 30 MINUTES OF CARDIO ZUCCHINI BREAD

Ingredients:

- 1 extra large zucchini or two medium sized

- 2 eggs

- 1/2 cup brown sugar

- 1/4 cup honey

- 3 TBSP soft coconut oil

- 1/3 cup 0% Greek Yogurt Plain

-1/2 cup whole wheat flour

-1/2 cup unbleached flour

-1 tsp baking powder

-1 tsp baking soda

-1 tbsp stevia baking blend

1. Preheat oven to 325 degrees. In one bowl grate the zucchini (with the skin on) in a cheese grater. Once grated, drain all liquid. Use a paper towel to soak up more of the liquid by pressing onto the zucchini, repeat twice.

2. Add the eggs, brown sugar, honey, greek yogurt and coconut oil into the same bowl as the zucchini.

3. In a separate bowl, combine the whole wheat & unbleached flour, baking powder, and baking soda. Don't combine the stevia baking blend yet.

4. Add wet ingredients into the dry ingredients slowly until combined.

5. Using a baking pan or loaf pan, spray really well with cooking spray. Add mixture about halfway full. NOW add the stevia baking blend sprinkled to the top of the batter (do not mix it). Bake for 40 minutes or until golden brown.

6. Let cool & enjoy!!