Description
This Greek Yogurt Zucchini Bread is a moist, flavorful quick bread made with shredded zucchini, Greek yogurt, and warm spices. It’s a healthier twist on classic zucchini bread, perfect for breakfast or a snack.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup shredded zucchini (about 1 medium zucchini)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup Greek yogurt
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, combine the shredded zucchini, granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can squeeze the zucchini to remove excess moisture, but it’s not necessary unless it’s very wet.
- Feel free to add chopped nuts or chocolate chips for extra texture and flavor.
- This bread stores well in the fridge for several days and can also be frozen.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
