Why You’ll Love Greek Yogurt Zucchini Bread Recipe
This bread is incredibly tender and stays soft from the natural moisture of zucchini and Greek yogurt. It uses wholesome ingredients while still tasting like a treat, making it perfect for breakfast, snacks, or even dessert. You can customize it with mix‑ins like walnuts, raisins, or chocolate chips for extra flavor and texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Dry Ingredients
all‑purpose flour (or whole wheat flour)
baking soda
baking powder
salt
ground cinnamon
Wet Ingredients
Greek yogurt (plain, full‑fat or low‑fat)
honey or maple syrup
oil (coconut oil or vegetable oil)
vanilla extract
eggs
grated zucchini
Optional Mix‑Ins
chocolate chips
chopped nuts (like walnuts or pecans)
raisins or dried cranberries
Directions
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Preheat your oven to 350°F (175°C) and prepare a 9×5‑inch loaf pan by greasing or lining it with parchment.
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In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
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In a separate large bowl, whisk the wet ingredients: Greek yogurt, honey (or maple syrup), oil, vanilla, and eggs until smooth.
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Stir in the grated zucchini.
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Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
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If using, gently fold in any optional mix‑ins.
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Pour the batter into the prepared loaf pan. Bake for about 45–50 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Servings and timing
This loaf yields about 6–8 servings. Total time is typically about 55 minutes, including baking.
Storage/Reheating
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5–7 days. You can also freeze individual slices or the whole loaf for up to 3 months; thaw and warm gently before serving.
FAQs
Can I make this gluten‑free?
Yes — substitute regular flour with a 1:1 gluten‑free baking flour.
Can I make this dairy‑free?
Yes — swap the Greek yogurt for a dairy‑free alternative like almond or coconut yogurt.
Should I squeeze out the zucchini moisture?
Most recipes using Greek yogurt don’t require squeezing, as the moisture helps keep the bread tender.
Can I use a different sweetener?
Yes — brown sugar, coconut sugar, or regular granulated sugar can be used instead of honey or maple syrup.
Can I make this into muffins?
Absolutely — divide the batter into a muffin tin and bake at 350°F (175°C) for about 18–22 minutes.
What if I don’t have Greek yogurt?
You can use plain yogurt or sour cream, though Greek yogurt gives the best texture.
Can I add nuts or chocolate chips?
Yes — mix in chopped nuts or chocolate chips for extra flavor.
How do I know when it’s done baking?
A toothpick inserted in the center should come out clean when fully baked.
Can I reduce the sugar?
Yes — slightly reduce the sweetener, but keep enough to maintain moisture and structure.
How should I reheat a slice?
Warm individual slices in a microwave or toaster oven briefly before serving.
Conclusion
This Greek Yogurt Zucchini Bread is a moist, wholesome, and versatile quick bread that’s ideal any time of day. With simple ingredients, easy steps, and plenty of customization options, it’s sure to become a favorite in your baking rotation.
