Here’s a Greek Yogurt Zucchini Bread recipe that’s moist, lightly sweet, and a bit healthier thanks to the yogurt.
Greek Yogurt Zucchini Bread
Ingredients
- 1½ cups all-purpose flour
- ½ cup whole wheat flour (optional; you can use all AP flour)
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- 2 large eggs
- ½ cup plain Greek yogurt (full-fat or 2%)
- ½ cup oil (vegetable, canola, or melted coconut oil)
- ¾ cup sugar (or ½ cup sugar + ¼ cup honey/maple syrup)
- 1 tsp vanilla extract
- 1½ cups grated zucchini (about 1 medium; lightly squeezed)
Optional add-ins:
½ cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan.
- Whisk dry ingredients together in a medium bowl.
- In a large bowl, whisk eggs, Greek yogurt, oil, sugar, and vanilla until smooth.
- Fold in zucchini, then gently mix in dry ingredients until just combined.
- Stir in any optional add-ins.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack.
Tips
- Don’t over-squeeze the zucchini—some moisture keeps the bread tender.
- For extra protein, use all Greek yogurt instead of oil and reduce to ¼ cup oil.
- Freezes well for up to 3 months.
If you want, I can make a banana version, gluten-free, or lower-sugar variation 🍞🥒
