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Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread is a moist, flavorful, and nutritious quick bread that combines fresh grated zucchini with creamy Greek yogurt. This wholesome treat offers a perfect balance of sweetness and tang, enhanced by warm spices like cinnamon and nutmeg. Ideal for breakfast, snacks, or dessert, it’s easy to make with simple pantry staples and customizable with nuts or chocolate chips, making it a versatile addition to your baking repertoire.

  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 8 slices) 1x

Ingredients

Scale

Wet Ingredients

  • 1 cup Greek yogurt
  • 2 large eggs
  • 1/2 cup oil (vegetable, canola, or melted butter)
  • 1 teaspoon vanilla extract
  • 1 cup granulated or brown sugar

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Main Ingredient

  • 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed dry)

Optional Add-ins

  • 1/2 cup chopped walnuts, pecans, or almonds
  • 1/2 cup chocolate chips
  • Dried fruit (optional, as preferred)

Instructions

  1. Prepare the Zucchini: Wash and finely grate the zucchini using a fine grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible to avoid soggy bread.
  2. Mix the Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, sugar, oil or melted butter, and vanilla extract until the mixture is smooth and creamy.
  3. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to ensure even distribution and a light texture.
  4. Incorporate Zucchini and Combine: Fold the drained grated zucchini into the wet ingredients. Gradually add the dry ingredients, gently stirring until just combined. Avoid overmixing to keep the bread tender and light.
  5. Add Optional Mix-Ins: Fold in any optional nuts, chocolate chips, or dried fruit now to customize your loaf according to your preference.
  6. Bake: Pour the batter into a greased loaf pan. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely before slicing.

Notes

  • Drain zucchini well to prevent excess moisture from making the bread dense or soggy.
  • Use room temperature ingredients for better mixing and texture.
  • Do not overmix the batter; stir just until ingredients are combined to keep the crumb light.
  • Check oven temperature with an oven thermometer to ensure even baking.
  • Allow the bread to cool at least 20 minutes before slicing to set its texture properly.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour)

Nutrition

  • Serving Size: 1 slice (1/8 of loaf)
  • Calories: 180
  • Sugar: 15g
  • Sodium: 210mg
  • Fat: 7g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 40mg

Keywords: zucchini bread, greek yogurt, moist bread, healthy bread, quick bread, gluten-free, snack, breakfast, dessert