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Greek Yogurt Zucchini Bread 

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Category: Bread, Breakfast
  • Method: Baking
  • Cuisine: American, Healthy Baking

Description

This Greek Yogurt Zucchini Bread is moist, tender, and packed with flavor, thanks to the natural sweetness of zucchini and the tanginess of Greek yogurt. Lightly spiced with cinnamon and nutmeg, this healthier take on classic zucchini bread is perfect for breakfast, snacks, or dessert!

Ingredients

Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg (optional, for warmth)

Wet Ingredients:

  • 1 cup grated zucchini (squeeze out excess moisture)
  • 1/2 cup Greek yogurt (plain, full-fat or low-fat)
  • 1/3 cup honey or maple syrup (or brown sugar for extra sweetness)
  • 1/4 cup unsalted butter (melted, or use coconut oil)
  • 1 large egg
  • 1 tsp vanilla extract

Optional Add-Ins:

  • 1/2 cup chopped walnuts or pecans (for crunch)
  • 1/2 cup chocolate chips or raisins (for extra sweetness)

Instructions

Step 1: Preheat & Prepare

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×5-inch loaf pan or line with parchment paper.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3: Mix Wet Ingredients

  1. In a large bowl, mix Greek yogurt, honey (or maple syrup), melted butter, egg, and vanilla extract until smooth.
  2. Stir in grated zucchini until well combined.

Step 4: Combine & Add Mix-Ins

  1. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
  2. Gently fold in nuts, chocolate chips, or raisins if using.

Step 5: Bake & Cool

  1. Pour batter into the prepared loaf pan and smooth the top.
  2. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Serve & Enjoy!

  • Slice and enjoy with butter, honey, or nut butter.
  • Perfect with coffee or tea for breakfast!

Notes

  • Storage: Store at room temperature for 3 days, in the fridge for up to 5 days, or freeze for up to 2 months.
  • Lighter Version: Swap butter for applesauce for a lower-fat option.
  • Extra Protein: Use Greek yogurt + 1 scoop vanilla protein powder.

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