🍞 Greek Yogurt Zucchini Bread 😋
Description
Greek Yogurt Zucchini Bread is a moist, tender, and subtly sweet quick bread that’s a healthier twist on the traditional version. The addition of Greek yogurt brings a rich tang and creamy texture, while grated zucchini keeps the loaf incredibly soft and moist without needing lots of oil or butter. With a warm hint of cinnamon and nutmeg, this bread is cozy, nourishing, and perfect any time of day — from breakfast to dessert.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10 slices
Ingredients
- 1 ½ cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
- 2 large eggs
- ½ cup plain Greek yogurt (2% or nonfat)
- ⅓ cup honey or pure maple syrup
- ¼ cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour (or all-purpose flour for a lighter texture)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Prepare the oven and pan:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. - Prep the zucchini:
Grate the zucchini and lightly squeeze out excess moisture with a clean towel or paper towels. Set aside. - Mix the wet ingredients:
In a large bowl, whisk together eggs, Greek yogurt, honey (or maple syrup), oil, and vanilla extract until smooth and creamy. - Combine dry ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. - Mix together:
Add the dry ingredients to the wet ingredients and stir gently until just combined (don’t overmix). Fold in the zucchini and nuts or chocolate chips, if using. - Bake:
Pour batter into the prepared loaf pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool and serve:
Allow bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes & Tips
- Don’t skip draining the zucchini: Too much moisture can make the bread soggy.
- Sweetener swap: You can replace honey or maple syrup with ⅓ cup brown sugar for a deeper sweetness.
- Extra moisture: If using nonfat Greek yogurt, add 1 extra tablespoon of oil for a softer texture.
- Add-ins: Try shredded coconut, raisins, or orange zest for variation.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Freezes well for up to 3 months.
Nutritional Information (per slice)
(Based on 10 slices, made with honey and olive oil)
| Nutrient | Amount |
|---|---|
| Calories | ~165 kcal |
| Protein | 5 g |
| Fat | 7 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sugar | 9 g |
| Sodium | 150 mg |
| Cholesterol | 35 mg |
Benefits
✅ High in protein from Greek yogurt and eggs
✅ Moist and tender without excess fat or butter
✅ Rich in fiber from whole wheat flour and zucchini
✅ Lower in sugar thanks to natural sweeteners
✅ Versatile and freezer-friendly — great for meal prep
✅ Kid-friendly and a sneaky way to eat more veggies
Q & A
Q: Can I use nonfat Greek yogurt?
A: Yes! It works fine, though using 2% yogurt gives a richer flavor. Add an extra tablespoon of oil if using nonfat yogurt.
Q: Do I have to peel the zucchini?
A: No — leave the peel on for added fiber, color, and nutrients.
Q: How can I make it gluten-free?
A: Substitute with a 1:1 gluten-free all-purpose baking flour blend.
Q: Can I make muffins instead of bread?
A: Absolutely! Divide the batter into a muffin tin and bake for 18–22 minutes.
Q: Why is my bread dense?
A: Overmixing the batter can cause that. Mix until ingredients are just combined.
Q: Can I double the recipe?
A: Yes — simply double everything and bake in two loaf pans.