Summer is almost over and so is zucchini season. I love baking with fruits and vegetables. It's one of my favorite ways to sneak in extra nutrition for my kids. The only way I can get my kids to eat vegetables for breakfast is by hiding them in muffins and breads. I especially love baking with zucchini because it doesn't have a strong flavor and it makes everything so moist and delicious.
To boost these up a notch I decided to substitute Chobani Greek Yogurt for the oil in this recipe and the results were incredible. Greek yogurt is high in protein, low in fat and another way of making your baked goods a little more on the healthy side.