Greek Yogurt Zucchini Bread 

Greek Yogurt Zucchini Bread is a moist, tender, and nutritious take on classic zucchini bread. The addition of Greek yogurt adds protein and richness, while shredded zucchini keeps it soft and flavorful. Lightly sweetened with warm spices, this wholesome bread is perfect for breakfast, a snack, or even dessert!

Why You’ll Love This Recipe

• Super Moist & Tender – Thanks to Greek yogurt and zucchini.
• Healthier Alternative – Lower in fat but full of flavor.
• Great for Meal Prep – Stays fresh for days and freezes well.
• Naturally Sweetened Option – Use honey or maple syrup instead of sugar.
• Easy to Make – Simple ingredients and one bowl!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or whole wheat flour)
• Baking soda
• Baking powder
• Cinnamon
• Nutmeg (optional)
• Salt
• Eggs
• Greek yogurt (plain, full-fat or low-fat)
• Brown sugar or honey
• Vanilla extract
• Coconut oil or butter (melted)
• Zucchini (grated and squeezed dry)
• Chopped nuts or chocolate chips (optional)

Directions

this recipe

1. Preheat Oven – Set to 350°F (175°C). Grease a loaf pan or line with parchment paper.
2. Mix Dry Ingredients – In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Combine Wet Ingredients – In another bowl, whisk eggs, Greek yogurt, brown sugar, vanilla, and melted coconut oil.
4. Incorporate Zucchini – Stir in shredded zucchini until evenly combined.
5. Mix Everything Together – Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in nuts or chocolate chips if using.
6. Bake – Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve – Let cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Vegan-Friendly: Swap eggs for flax eggs and use dairy-free yogurt.
• Extra Protein: Add 1 tablespoon of protein powder.
• Citrus Twist: Stir in orange or lemon zest for brightness.
• Sugar-Free Option: Use mashed banana or applesauce instead of sugar.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps fresh for up to 1 week.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw before serving.
• Reheating: Warm slices in the microwave for 10-15 seconds.

FAQs

Can I use whole wheat flour?

Yes! Whole wheat flour adds fiber but may result in a denser texture.

How do I prevent soggy zucchini bread?

Squeeze out excess moisture from the grated zucchini before adding it to the batter.

Can I add fruit?

Absolutely! Try adding raisins, chopped apples, or blueberries.

What’s the best Greek yogurt to use?

Plain, full-fat Greek yogurt gives the best moisture and flavor.

Do I need to peel the zucchini?

No, the skin is thin and adds nutrients and texture.

Can I make muffins instead of a loaf?

Yes! Bake in a muffin tin at 350°F for 18-22 minutes.

What’s the best oil to use?

Coconut oil, avocado oil, or melted butter all work well.

How do I know when it’s done?

A toothpick inserted in the center should come out clean with a few crumbs.

Can I reduce the sugar?

Yes! Use half the amount or swap with natural sweeteners.

How do I make it extra moist?

Use an extra tablespoon of Greek yogurt and don’t overmix the batter.

Conclusion

Greek Yogurt Zucchini Bread is a soft, moist, and nutritious twist on a classic. Whether you enjoy it plain, with a spread of butter, or as a grab-and-go breakfast, this easy and wholesome recipe is sure to become a favorite. Try it today and enjoy a delicious way to use up fresh zucchini!

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