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