Greek Yogurt Zucchini Bread Recipe

I absolutely love this Greek Yogurt Zucchini Bread recipe because it’s moist, flavorful, and just the right amount of sweet without being overpowering. The addition of Greek yogurt gives it a tender crumb and a slight tang that sets it apart from your regular zucchini bread, making it perfect for breakfast, a snack, or even a cozy dessert with a cup of tea.

When I first tried this recipe, I was blown away by how simple it was to whip up a loaf that felt both wholesome and indulgent. You’ll find that this Greek Yogurt Zucchini Bread recipe works especially well when you want something comforting but still a little healthier, and the natural sweetness from honey or agave means you don’t have to add any refined sugar.

this Recipe

Ingredients You’ll Need

These ingredients come together because each one plays a unique role, from adding moisture to bringing in flavor and structure. When shopping, look for fresh zucchini and good-quality Greek yogurt — they really make a difference.

• Canola, vegetable, or melted coconut oil: The fat keeps the bread moist, and I like using coconut oil for a subtle hint of flavor.
• Honey or organic blue agave: Natural sweeteners that balance the zucchini’s mildness and bring warmth.
• Large egg: Helps bind everything together – make sure it’s at room temperature for better mixing.
• Plain Greek yogurt: Adds moisture and a gentle tang, making this Greek Yogurt Zucchini Bread recipe super tender.
• Pure vanilla extract: Enhances all the flavors and adds a cozy aroma.
• All-purpose flour: Provides structure – I spoon and level it for accurate measurement to keep the bread perfectly dense but not heavy.
• Baking powder and baking soda: Work together to give the bread a gentle rise and light crumb.
• Salt: Balances sweetness and deepens flavor.
• Ground cinnamon: Gives a warm spice that’s classic with zucchini bread.
• Shredded zucchini: The star of the show – fresh and shredded finely so you get moisture without sogginess.
• Optional orange zest: Adds an unexpected, bright twist that I personally adore.
• Optional walnuts, raisins, or chocolate chips: For texture contrast and extra flavor boosts.

Variations

I love playing around with this Greek Yogurt Zucchini Bread recipe to suit whatever I’m craving or what I have on hand. Feel free to customize it—it’s forgiving and welcomes creativity!

• Nut-Free Variation: Just skip the walnuts and add in dried cranberries or pumpkin seeds for extra chew and crunch.
• Chocolate Chip Swap: My kids absolutely love when I stir in chocolate chips instead of nuts—so decadent but still wholesome!
• Spiced Up: Add a pinch of nutmeg or cardamom along with the cinnamon for a really cozy fall vibe.
• Muffin Version: Transform your loaf into portable muffins by using the same batter; I discovered this trick for quick snacks on busy mornings.

How to Make Greek Yogurt Zucchini Bread Recipe

Step 1: Preheat and Prep

First things first, preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan generously. I usually use a little coconut oil or non-stick spray. This sets you up for a beautiful loaf that releases easily after baking.

Step 2: Mix the Wet Ingredients

In a medium bowl, whisk together the oil, honey or agave, egg, Greek yogurt, and vanilla extract until smooth and well combined. I like using room temperature eggs and yogurt here so everything blends effortlessly without clumps.

Step 3: Combine the Dry Ingredients

In a larger bowl, whisk your flour, baking powder, baking soda, salt, and cinnamon. Mixing them separately ensures your rising agents are evenly dispersed, so the bread rises uniformly—in my early attempts, I learned this step prevents dense patches.

Step 4: Mix Wet and Dry, Then Fold In Zucchini

Pour the wet ingredients into the dry and stir gently with a wooden spoon or silicone spatula until just combined. Avoid overmixing to keep your bread tender—if you stir too much, the texture gets tough. Fold in the shredded zucchini, orange zest, and any optional add-ins like walnuts or chocolate chips with care.

Step 5: Bake and Cool

Spread the batter evenly in your prepared loaf pan. Bake for 40-50 minutes, but start checking around 40 minutes by inserting a toothpick in the center—it should come out clean or with a few moist crumbs. If the top browns too fast, tent it loosely with foil. Once done, set your bread on a wire rack and let it cool completely before slicing. Trust me, patience here makes for perfect texture.

How to Serve Greek Yogurt Zucchini Bread Recipe

Garnishes

I love spreading a little bit of cream cheese or butter on a warm slice for an extra creamy touch. Sometimes I sprinkle a dash of cinnamon sugar on top, especially when serving it as an afternoon snack—it adds a subtle crunch and sweetness that’s irresistible.

Side Dishes

This zucchini bread pairs wonderfully with fresh fruit or Greek yogurt on the side if you want to keep the breakfast light. It also goes beautifully with a cup of coffee or a chai latte for cozy mornings or casual get-togethers.

Creative Ways to Present

For holiday brunches, I like to cut the loaf into thick slices and stack them with lemon zest cream cheese frosting between layers for a fun take on a zucchini bread cake. You can also slice and toast the bread lightly, then top with fresh berries and a drizzle of honey for a colorful, fresh presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover slices tightly in plastic wrap or keep the whole loaf in an airtight container at room temperature for up to five days. This bread stays deliciously moist and the flavors seem to deepen after a day or two.

Freezing

I freeze individual slices wrapped in parchment and foil so I can grab them for quick breakfasts or snacks. This Greek Yogurt Zucchini Bread recipe freezes really well for up to three months. Just thaw overnight in the fridge and let it come to room temperature before serving.

Reheating

I like to warm slices in the toaster oven for a few minutes or microwave them wrapped in a damp paper towel for 15-20 seconds. This keeps the bread soft and moist so it tastes freshly baked.

FAQs

Final Thoughts

This Greek Yogurt Zucchini Bread recipe is one that I keep coming back to whenever I need something comforting, quick, and just a little special. It’s approachable for any home baker and feels like a little gift wrapped in each slice. I hope you give it a try—you’ll find it’s a fantastic way to enjoy zucchini in a way that feels both wholesome and indulgent. Trust me, once you make it, it’ll quickly become a staple in your baking rotation just like it did in mine!

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