This Greek Yogurt Zucchini Bread is a moist, flavorful, and wholesome treat that balances indulgence with nutrition. The addition of Greek yogurt enhances the texture, making it incredibly soft while adding a slight tang that complements the natural sweetness of zucchini. Infused with warm cinnamon and a hint of vanilla, this bread is perfect for breakfast, a midday snack, or even dessert. Whether you’re looking for a healthier baked good or a delicious way to use up extra zucchini, this recipe is a must-try!
Ingredients:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup Greek yogurt (plain)
- ½ cup honey or maple syrup
- ¼ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup grated zucchini (do not squeeze out moisture)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional)
Instructions:
Step 1: Prepare the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Set aside.
Step 3: Combine the Wet Ingredients
- In a separate bowl, whisk together Greek yogurt, honey (or maple syrup), oil, vanilla extract, and eggs until smooth.
Step 4: Add the Zucchini
- Stir in the grated zucchini, ensuring it’s evenly distributed.
Step 5: Mix Everything Together
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Avoid overmixing to keep the bread light and tender.
Step 6: Fold in Extras
- If using walnuts or chocolate chips, fold them into the batter at this stage.
Step 7: Bake the Bread
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy this moist, flavorful zucchini bread!
Tips for the Best Greek Yogurt Zucchini Bread:
- Do not squeeze out the zucchini moisture—it helps keep the bread soft.
- Use full-fat Greek yogurt for the richest texture.
- Try adding lemon zest for a refreshing citrus twist.
- Store leftovers in an airtight container for up to 5 days at room temperature.
This bread is soft, slightly sweet, and packed with wholesome ingredients—perfect for any time of the day! 🍞🥒
Would you like variations or additional serving ideas? 😊