There are so many great things to say about this zucchini bread. It’s light. It’s low-fat healthy. It’s moist, and a bit sweet and delicious.

This bread freezes well. Served just as is, this summery fresh and wonderful zucchini bread recipe is a super easy keeper recipe, for any time of the year, actually.

With fresh summer or early fall zucchini out of your home garden or from your local farm stand, this flavorful, low-fat zucchini loaf cake will be devoured by anyone who tries it.

Low-Fat Zucchini Bread

1 cup of all-purpose flour

½ cup of whole wheat flour

½ teaspoon of baking powder

½ teaspoon of baking soda

1/4 teaspoon of salt

½ cup of light brown sugar

¼ cup of sugar

½ teaspoon of cinnamon

¼ teaspoon of nutmeg

2 cups of zucchini; skin on, grated and very well-drained

1 teaspoon of pure vanilla extract

1 large egg

The white of 1 large egg

¼ cup of low-fat plain Greek yogurt

1/3 cup of a neutral oil such as safflower, canola

½ cup of raisins, optional

Decorating or course sanding sugar, optional topping

Chef’s note: You will get about ¼ of a cup of zucchini liquid out. I put my grated zucchini in a cloth and wring it out to release all of the excess liquid from it. This amount of 2 cups is equal to 340 g or 3/4 of a pound if grated zucchini if you prefer to weigh it out.

Preheat your oven to 350 degrees Fahrenheit. Lightly grease and oil a standard loaf pan. Set aside.

In a medium-sized bowl, whisk together all of your dry ingredients. In another large bowl, whisk together all of your other ingredients, including raisins if included in your loaf batter. Then add the dry ingredients to the zucchini etc. ingredients bowl.

Whisk together well until a nice batter forms.

Place your batter into your loaf pan. Top with your sanding sugar, if used.

Bake for 40-45 minutes until a tester comes out clean.

Allow to cool on a baking rack. Slice and serve. Have the loaf sliced and ready for breakfast, brunch, lunch, as an after-dinner dessert, packaged for work or a quick snack.

Sarah Schweitzer is dual-certified in Culinary Arts and Baking & Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine.” Sarah is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online. She can be reached at sarah.schweitzer18@gmail.com.