Go Back
–+ servings
Creamy Beef Spaghetti

Creamy Beef Spaghetti

Love Creamy Beef Spaghetti? Try this healthy Greek Yogurt Zucchini Bread recipe for a moist, protein-packed snack using pantry staples.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 10 slices
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups grated zucchini about 2 medium
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ½ cup honey or maple syrup
  • ⅓ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole wheat or all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or chocolate chips optional

Equipment

  • Box grater or food processor with grating disc
  • Two mixing bowls (one large, one medium)
  • Whisk
  • Spatula
  • 9x5-inch loaf pan
  • Cooling rack
  • Toothpick or cake tester

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth. Stir in the grated zucchini.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Fold in walnuts or chocolate chips if using.
  5. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes until golden brown and a toothpick comes out clean.
  6. Allow the bread to cool in the pan for 10 minutes, then turn it out onto a cooling rack. Let it cool completely before slicing.

Nutrition

Calories: 130kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 4mg

Notes

Use full-fat Greek yogurt for the richest texture. For a healthier twist, try using alternatives for honey like mashed banana or agave syrup. Don’t wring out the zucchini; its moisture keeps the bread tender. The bread can be made ahead and keeps well on the counter for 3-4 days. It freezes beautifully up to 3 months.
Tried this recipe?Let us know how it was!