Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread is a delightful blend of moistness and flavor that satisfies both your cravings and your health goals. With its tender texture and rich taste, this bread is not only an excellent breakfast option, but it also works wonderfully as a snack or a light dessert. It’s a fantastic way to incorporate more vegetables into your diet without sacrificing taste—something we can all cheer about.

I still remember the first time I made Greek Yogurt Zucchini Bread. It was a sunny afternoon, and I had an abundance of zucchini from my garden. Looking for a creative outlet, I decided to transform this humble vegetable into something deliciously indulgent. The result? A loaf so tender and fragrant that it disappeared almost as soon as it cooled. If you’re seeking a recipe that’s easy, versatile, and simply rewarding, I wholeheartedly invite you to try this one out!

How to Make Greek Yogurt Zucchini Bread

1. Preheat & Prepare: Start by preheating your oven to 350°F (177°C). Grease an 8.5×4.5-inch loaf pan with butter or nonstick spray—this ensures easy removal later!
2. Mix Wet Ingredients: In a medium bowl, whisk together 1/3 cup avocado oil, 1/2 cup honey, 1 large egg, 1/2 cup plain Greek yogurt, and 1 and 1/2 teaspoons pure vanilla extract until well combined.
3. Combine Dry Ingredients: In a larger bowl, whisk together 1 and 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
4. Combine Wet & Dry Ingredients: Pour the wet mixture into the dry ingredients and gently whisk until combined. Don’t be tempted to overmix; a few lumps are okay.
5. Add Zucchini and Extras: Gently fold in 1 cup shredded zucchini, along with any orange zest or other add-ins if desired.
6. Transfer to Pan: Spread the mixture evenly into your prepared loaf pan, and if you’re feeling fancy, sprinkle a little coarse sugar on top for that extra touch.
7. Bake: Place the pan in the oven and let it bake for 50–55 minutes. Tent loosely with aluminum foil if it starts getting too brown. Test for done-ness by inserting a toothpick into the center—it should come out clean.
8. Cool: Once baked, remove from the oven and let it cool in the pan on a cooling rack for about 1 hour. After that, take the loaf out of the pan and let it cool completely on the rack.
9. Serve: Slice into generous pieces and enjoy. For leftovers, cover and store at room temperature for up to 4 days, or in the refrigerator for about a week.

Storing & Reheating

To keep your Greek Yogurt Zucchini Bread fresh, store it at room temperature for up to 4 days in an airtight container. If you prefer refrigeration, it will last for about a week, but do ensure it’s well-covered to avoid drying out. For longer preservation, you can freeze slices tightly wrapped for up to 3 months. To enjoy again, simply reheat in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Note that the texture may change slightly after freezing, but a quick refresh will bring it back to life!

There’s something wonderfully satisfying about baking Greek Yogurt Zucchini Bread. Each slice is a wholesome treat that encourages you to get a bit creative in the kitchen. It’s incredibly flexible; feel free to adjust ingredients according to your taste or what you have on hand. Whether enjoyed plain or topped with a bit of butter, this bread is sure to make your day just a little brighter. Don’t hesitate to share with family and friends—they’re bound to love it as much as you will!

Recipe FAQs

Can I use shredded zucchini that has been frozen?

Yes, you can use frozen shredded zucchini! Just be sure to thaw and drain any excess liquid before incorporating it into your batter. This helps maintain the right moisture level in your bread.

Can this recipe be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your blend has xanthan gum for the best texture.

What can I use if I don’t have Greek yogurt?

If you don’t have Greek yogurt, regular plain yogurt can work in a pinch! You can also substitute with buttermilk or unsweetened applesauce for a different flavor profile.

How can I add more flavor to my zucchini bread?

You can enhance the flavor by adding nuts, chocolate chips, or dried fruits. Additionally, spices like nutmeg or allspice can give your bread a warm twist!

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Greek Yogurt Zucchini Bread

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• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 50-55 minutes
• Total Time: 0 hours
• Yield: 1 loaf 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

Enjoy the delightful flavors of Greek Yogurt Zucchini Bread, a moist and flavorful treat made with fresh zucchini, honey, and Greek yogurt. Perfect for breakfast or as a snack, this easy-to-make bread is sure to please your family and friends!

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Ingredients

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• 1/3 cup avocado oil, olive oil, or melted coconut oil
• 1/2 cup honey
• 1 large egg, at room temperature
• 1/2 cup plain greek yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded zucchini
• optional: 2 teaspoons orange zest
• optional: 3/4 cup chopped walnuts, raisins, or chocolate chips
• optional: coarse sugar, for sprinkling

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Instructions

1. Preheat the oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan.
2. In a medium bowl, combine the oil, honey, egg, yogurt, and vanilla, whisking until well mixed.
3. In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon. Add the wet ingredients to the dry ingredients and whisk together, being careful not to overmix. Gently fold in the zucchini, orange zest, and any add-ins if desired.
4. Evenly spread the batter into the prepared loaf pan. If you like, sprinkle some coarse sugar on top before baking.
5. Bake for 50–55 minutes, tenting with foil halfway through to prevent browning. Check doneness with a toothpick; it should come out clean.
6. Allow the bread to cool in the pan for 1 hour, then transfer to a cooling rack to cool completely.
7. Slice and serve. Store leftovers covered at room temperature for up to 4 days or in the fridge for up to a week.

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Notes

The bread can be customized with your favorite mix-ins like nuts or chocolate chips.
Ensure the zucchini is well shredded to incorporate into the batter smoothly.
This bread makes a great snack or a quick breakfast option.

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Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 10g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg

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