Greek Yogurt Zucchini Bread

Here’s a moist, lightly sweet Greek Yogurt Zucchini Bread—tender crumb, not greasy, and great for breakfast or snacking 🥒🍞

Greek Yogurt Zucchini Bread

Ingredients

• 1½ cups grated zucchini (about 1 medium), lightly squeezed
• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg (optional)
• ½ cup sugar (white or brown)
• 2 large eggs
• ½ cup plain Greek yogurt
• ⅓ cup vegetable oil or melted butter
• 1 tsp vanilla extract

Optional add-ins

• ½ cup chocolate chips
• ½ cup chopped walnuts or pecans

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Instructions

1. Preheat oven
   Preheat to 350°F (175°C). Grease a 9×5 loaf pan.
2. Prep zucchini
   Grate zucchini and gently squeeze excess moisture (don’t over-dry).
3. Mix dry ingredients
   In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Mix wet ingredients
   In another bowl, whisk sugar, eggs, Greek yogurt, oil, and vanilla until smooth.
5. Combine
   Fold dry ingredients into wet until just combined.
   Stir in zucchini and any add-ins.
6. Bake
   Pour batter into pan.
   Bake 50–60 minutes, until a toothpick comes out clean.
7. Cool
   Cool in pan 10 minutes, then transfer to rack.

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Tips for Best Zucchini Bread

• Greek yogurt keeps it moist without heaviness
• Don’t overmix or bread will be dense
• Bread tastes even better the next day
• Wrap well and refrigerate for longer freshness

Variations

• Healthier: Use half whole wheat flour
• Lower sugar: Reduce sugar to ⅓ cup
• Lemon zucchini: Add lemon zest + glaze
• Muffins: Bake 18–22 minutes

Want a protein-boosted version, gluten-free swap, or air fryer loaf?