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Greek Yogurt Zucchini Bread Recipe

4.7 from 125 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 4 hours (including cooling)
  • Yield: 1 loaf
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Greek Yogurt Zucchini Bread is a moist, flavorful quick bread made with wholesome ingredients like Greek yogurt, shredded zucchini, and a touch of honey or agave for natural sweetness. It’s a healthier twist on traditional zucchini bread, offering a tender crumb and subtle cinnamon spice, perfect for breakfast, snacks, or dessert. Optional add-ins like walnuts, raisins, or chocolate chips provide extra texture and taste.

Ingredients

Scale

Wet Ingredients

  • 1/3 cup (80ml) canola, vegetable, or melted coconut oil
  • 1/2 cup (120ml) honey or organic blue agave
  • 1 large egg, at room temperature
  • 1/2 cup (121g) plain Greek yogurt, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Add-ins

  • 1 cup (130g) shredded zucchini (blotted if extra wet)
  • Optional: 2 teaspoons orange zest
  • Optional: 3/4 cup (95g) chopped walnuts or 115g raisins or 135g chocolate chips

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan to prevent sticking.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the oil, honey or agave, egg, Greek yogurt, and vanilla extract until fully combined, creating a smooth wet mixture.
  3. Combine Dry Ingredients: In a large bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together to ensure even distribution of leavening and spices.
  4. Mix Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or rubber spatula until just combined. Avoid overmixing to keep the bread tender.
  5. Add Zucchini and Optional Ingredients: Fold in the shredded zucchini along with the optional orange zest and chopped walnuts, raisins, or chocolate chips if using, distributing evenly throughout the batter.
  6. Fill Pan and Bake: Spread the batter evenly into the prepared loaf pan. Bake for 40-50 minutes, checking doneness with a toothpick inserted in the center which should come out clean. If the bread browns too quickly, loosely cover with aluminum foil.
  7. Cool and Store: Remove from oven and place the loaf pan on a wire rack. Allow the bread to cool completely before slicing. Store leftovers covered at room temperature for up to 5 days.

Notes

  • Freezing Instructions: This bread freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
  • Muffins Option: Use the same batter to make muffins. Grease or line a 12-count muffin pan, fill to the top. Bake first at 425°F (218°C) for 5 minutes, then lower oven temperature to 350°F (177°C) and bake for an additional 13-14 minutes. Cool in the pan for 5 minutes before serving. Makes about 10-12 muffins.
  • Yogurt Variation: Plain nonfat Greek yogurt is recommended but low fat or full fat will work. Vanilla or honey flavors can add extra flavor.
  • Zucchini Tip: If zucchini is very wet, blot with a paper towel to reduce moisture in the bread.

Nutrition

  • Serving Size: 1 slice (about 1/12 of loaf)
  • Calories: 160
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 30mg

Find it online: https://jessicasrecipes.com/greek-yogurt-zucchini-bread-recipe/