Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread is a delightful twist on the classic quick bread that not only satisfies your sweet cravings but also brings in a nutritious punch. The combination of shredded zucchini and creamy Greek yogurt ensures a moist, tender crumb, while reducing the amount of oil and sugar compared to traditional recipes. This bread is perfect for breakfast, a snack, or even as a light dessert, making it a versatile addition to your baking repertoire.

I still remember the first time I made it. A hefty bag of zucchini from the garden stared at me, and I so badly wanted to create something delicious without wasting a single shred. I quickly threw together this recipe, and the aroma wafting from the oven was absolutely heavenly. There’s just something comforting about homemade zucchini bread—especially when it’s as easy and healthy as this Greek Yogurt Zucchini Bread. I can’t wait for you to give it a try!

How to Make Greek Yogurt Zucchini Bread

1. Preheat the Oven: Preheat your oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan using butter or nonstick spray to prevent sticking.
2. Mix Wet Ingredients: In a medium bowl, whisk together 1/3 cup avocado oil, 1/2 cup honey, 1 large egg, 1/2 cup Greek yogurt, and 1 and 1/2 teaspoons pure vanilla extract until well combined.
3. Combine Dry Ingredients: In a large bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk just until combined. Avoid overmixing! The batter will be thick and a little lumpy.
5. Fold in Zucchini and Extras: Gently fold in 1 cup shredded zucchini, the optional 2 teaspoons orange zest, and any optional add-ins like walnuts, raisins, or chocolate chips.
6. Transfer to Pan: Spread the batter evenly into your prepared loaf pan. If you like, sprinkle the top lightly with coarse sugar for a sparkly finish.
7. Bake: Bake in the preheated oven for about 50–55 minutes or until the top is golden brown. Tent the bread with foil halfway to prevent over-browning. Insert a toothpick into the center—if it comes out clean, it’s done!
8. Cool Down: Remove the bread from the oven and let it cool in the pan on a cooling rack for about 1 hour. Once cooled, turn it out of the pan to cool completely on the rack.
9. Slice and Serve: Slice and serve your Greek Yogurt Zucchini Bread warm or at room temperature. Store leftovers at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Storing & Reheating

To keep your Greek Yogurt Zucchini Bread fresh, store it at room temperature in an airtight container for up to four days. If you want to keep it longer, refrigerate it for up to a week. For freezing, wrap the loaf in plastic wrap and foil to prevent freezer burn, and it should be good for up to three months. To enjoy, simply thaw and reheat slices in a microwave for about 15-20 seconds, or in the oven at 350°F (177°C) until warm.

There you have it! This healthy Greek Yogurt Zucchini Bread combines the satisfying texture of zucchini with the tang of yogurt, creating a lavishly delicious experience in every slice. Not only is it easy to make, but it also allows for creativity with flavor and texture. I encourage you to play around with different add-ins and enjoy this wholesome treat with your friends and family.

Recipe FAQs

Can I use a different type of flour for this recipe?

Absolutely! You can use whole wheat flour for a denser texture or a gluten-free blend if preferred. Just keep in mind that the liquid content might need slight adjustment.

How can I make this bread vegan?

To make this bread vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and replace honey with maple syrup. Also, ensure that your yogurt is plant-based.

What type of zucchini is best to use?

Use medium-sized, firm zucchini for the best texture. Avoid overly large zucchinis as they can have a lot of seeds and might make your bread soggy.

Can I add chocolate chips or other mix-ins?

Absolutely! Chocolate chips, nuts, or dried fruit can elevate your bread. Just be cautious with the quantity—about 3/4 cup of any add-in should work perfectly. Enjoy your baking adventure!

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Greek Yogurt Zucchini Bread

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• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

This Greek Yogurt Zucchini Bread is a delightful and moist treat. Packed with flavor from honey, cinnamon, and fresh zucchini, it’s perfect for breakfast or as a healthy snack.

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Ingredients

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• 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil
• 1/2 cup (180g/120ml) honey
• 1 large egg, at room temperature
• 1/2 cup (120g) plain greek yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (130g) shredded zucchini
• optional: 2 teaspoons orange zest
• optional: 3/4 cup (95g) chopped walnuts, or (115g) raisins/dried cranberries, or (135g) chocolate chips
• optional: coarse sugar, for sprinkling

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Instructions

1. Preheat the oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
2. In a medium bowl, whisk together the oil, honey, egg, yogurt, and vanilla until well combined.
3. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon and whisk together. Add the wet mixture and stir gently until just combined. Take care not to overmix—the batter will be thick. Fold in the zucchini, orange zest, and any optional add-ins.
4. Pour the batter evenly into the prepared loaf pan and, if desired, sprinkle the top lightly with coarse sugar before baking.
5. Bake for 50–55 minutes, covering with foil halfway through to prevent excess browning. The bread is done when a toothpick inserted in the center comes out clean.
6. Once baked, let the bread cool in the pan for 1 hour on a cooling rack. Then remove from the pan and allow it to cool completely on the rack.
7. Slice, serve, and enjoy. Store leftover bread covered at room temperature for up to 4 days or refrigerate for up to 1 week.

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Notes

For best results, make sure all wet ingredients are at room temperature before mixing.
You can replace the zucchini with grated carrots for a different flavor profile.
Feel free to experiment with different add-ins like nuts or dried fruit for added texture.

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Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg

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