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Greek Yogurt Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 2 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10-12 slices)
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Greek Yogurt Zucchini Bread is a moist and flavorful twist on a classic favorite, incorporating creamy Greek yogurt for added protein and tenderness. The bread is packed with shredded zucchini for moisture and subtle vegetable goodness, sweetened naturally, and enhanced with warm spices like cinnamon and nutmeg. Perfect for breakfast, a snack, or a light dessert, this wholesome zucchini bread is easy to prepare and makes a delightful treat for any time of day.

Ingredients

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Wet Ingredients

  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 2 large eggs
  • ½ cup Greek yogurt (full fat or low fat)
  • ½ cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)

Optional Add-ins

  • ½ cup chopped walnuts or pecans
  • ½ cup chocolate chips or raisins

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, and eggs until well combined and slightly fluffy. Add the Greek yogurt, vegetable oil, and vanilla extract, whisking until smooth and uniform.
  4. Add Zucchini: Stir the grated zucchini into the wet mixture, ensuring even distribution. If using, fold in chopped nuts or chocolate chips at this stage.
  5. Combine Mixtures: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until incorporated. Avoid overmixing to keep the bread tender.
  6. Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  7. Bake Bread: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely before slicing.

Notes

  • To avoid soggy bread, make sure to squeeze excess water from the grated zucchini using a clean kitchen towel.
  • Greek yogurt adds moisture and protein, but you can substitute with sour cream or buttermilk if desired.
  • For a nut-free version, omit nuts and consider adding seeds like pumpkin or sunflower seeds if you want extra texture.
  • Store the zucchini bread covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing the bread slices works well—wrap tightly and freeze for up to 2 months.

Find it online: https://cookedbylina.com/greek-yogurt-zucchini-bread-recipe/