Greek Yogurt Zucchini Bread Recipe

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
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
  1. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  2. Set aside.
Step 3: Combine the Wet Ingredients
  1. In a separate bowl, whisk together Greek yogurt, honey (or maple syrup), oil, vanilla extract, and eggs until smooth.
Step 4: Add the Zucchini
  1. Stir in the grated zucchini, ensuring it’s evenly distributed.
Step 5: Mix Everything Together
  1. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  2. Avoid overmixing to keep the bread light and tender.
Step 6: Fold in Extras
  1. If using walnuts or chocolate chips, fold them into the batter at this stage.
Step 7: Bake the Bread
  1. Pour the batter into the prepared loaf pan and spread it evenly.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
  1. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. 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? 😊

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top