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Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread

Moist and tangy Greek Yogurt Zucchini Bread made with wholesome ingredients like fresh grated zucchini and creamy Greek yogurt. This versatile and easy-to-make bread is perfect for breakfast, snacks, or dessert, offering a tender crumb and natural sweetness with a healthy twist.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices) 1x

Ingredients

Scale

Main Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon nutmeg (optional)
  • 1 cup finely grated zucchini, squeezed to remove excess moisture
  • ¾ cup Greek yogurt (preferably full-fat)
  • 2 large eggs
  • ½ cup sugar
  • ½ cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract

Optional Mix-Ins and Variations

  • ½ cup chopped walnuts or pecans
  • ½ cup semi-sweet chocolate chips
  • Additional spices: cloves, cardamom (a pinch)
  • Vegan option: replace eggs with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water per egg) and use plant-based yogurt

Instructions

  1. Prepare Your Ingredients: Preheat oven to 350°F (175°C) and grease a loaf pan. Wash and finely grate the zucchini, then squeeze out any excess water. Measure out all other ingredients to ensure smooth mixing.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour (or gluten-free blend), baking soda, baking powder, salt, cinnamon, and nutmeg for even flavor and proper rise.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs, then add sugar, melted butter or oil, vanilla extract, and Greek yogurt. Mix until smooth and well combined.
  4. Fold in Zucchini: Gently fold the grated zucchini into the wet mixture, distributing it evenly without overmixing to keep the bread light and tender.
  5. Combine and Bake: Add the dry ingredients to the wet mixture, stirring just until combined. Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool and Enjoy: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents sogginess and enhances flavor.

Notes

  • Drain excess moisture from grated zucchini by squeezing with a clean towel or cheesecloth.
  • Do not overmix the batter to keep the bread light and fluffy.
  • Test doneness by inserting a toothpick near the end of baking; it should come out clean or with a few moist crumbs.
  • Use full-fat Greek yogurt for best texture and flavor.
  • Allow the bread to cool completely before slicing for clean cuts and better taste.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour)

Nutrition

  • Serving Size: 1 slice (1/12 of loaf)
  • Calories: 180
  • Sugar: 10g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: Greek yogurt zucchini bread, moist zucchini bread, healthy zucchini bread, gluten-free zucchini bread, vegetable bread, breakfast bread