Greek Yogurt Zucchini Bread Recipe

Greek Yogurt Zucchini Bread Recipe is one of those treats that sneaks in some veggies without anyone batting an eye. I’ve been baking this for years, and it never fails to impress friends who swear they don’t like zucchini. Want to know why? Let me spill the beans.

Why You Should Try Greek Yogurt Zucchini Bread Recipe

This bread hits that sweet spot between moist and fluffy, thanks to the Greek yogurt. It adds a tangy twist and keeps everything tender without drowning the zucchini flavor. Plus, it’s a bit healthier than your typical zucchini bread, which means you can justify a second slice (or three). Who says you can’t have your cake and eat your veggies too?

Variations I’ve Tried

I like to switch things up depending on what’s in my pantry or mood. Sometimes I toss in some walnuts for a crunch, or sprinkle cinnamon and nutmeg for a cozy vibe. On a whim, I’ve even added chocolate chips, and honestly, that’s a game-changer. Ever thought zucchini and chocolate could be best friends? Yep, they are.

Ingredients You’ll Need

Here’s the lineup to get this bread party started:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 cup Greek yogurt (full fat works best)
• 1 cup sugar (you can cut back a bit if you like)
• 2 large eggs
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• Optional: 1/2 cup chopped walnuts or chocolate chips

How to Make Greek Yogurt Zucchini Bread

Ready to get your hands messy? This recipe is straightforward, even if you’re not a baking wizard.

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the sugar, eggs, vegetable oil, Greek yogurt, and vanilla extract until smooth.
3. In another bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
4. Slowly add the dry ingredients to the wet mix, stirring gently until just combined. Overmixing is the enemy here.
5. Fold in the grated zucchini and any optional add-ins like nuts or chocolate chips.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let it cool in the pan for about 10 minutes before transferring to a wire rack.

Pro Tips for Greek Yogurt Zucchini Bread

Want to nail this every time? Here are a few nuggets from my kitchen:

• Don’t squeeze out the zucchini too much; a little extra moisture keeps the bread tender.
• Use fresh Greek yogurt for the best texture and flavor.
• Keep an eye on the bread after 50 minutes; ovens vary, and nobody likes a dry loaf.
• If you want a crispier crust, bake for a few extra minutes but cover loosely with foil to avoid burning.

Leftovers

If you’re lucky enough to have leftovers, wrap the bread tightly in plastic wrap or store it in an airtight container. It stays good for about 3 days at room temperature or up to a week in the fridge. For longer storage, pop slices in the freezer and toast them up whenever a zucchini bread craving hits.

Common Mistakes to Avoid

I’ve seen a few baking disasters with zucchini bread, so here’s what to watch out for:

• Overmixing the batter makes the bread tough instead of tender.
• Using dry or low-fat yogurt can result in a drier loaf.
• Forgetting to grease the pan often leads to a loaf that sticks and breaks apart.
• Baking at too high a temperature can burn the edges before the center cooks through.

Nutrition Information

• Calories: 280 kcal
• Carbohydrates: 40 g
• Protein: 7 g
• Fat: 8 g
• Fiber: 2 g
• Sugar: 22 g

Now, doesn’t that make you want to slice up a piece and have a cup of coffee? This Greek Yogurt Zucchini Bread Recipe is one of those recipes I always keep in my back pocket. It’s simple, tasty, and sneaks in some greens without turning anyone off. Give it a shot and see how zucchini can be the star of your snack time!

Ally Sanders

Greek Yogurt Zucchini Bread Recipe

A moist and healthy zucchini bread made with Greek yogurt for extra tang and tenderness.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Ingredients

  

• 1 1/2 cups grated zucchini
• 1 cup Greek yogurt
• 3/4 cup vegetable oil
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
4. Stir in the Greek yogurt and grated zucchini.
5. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
6. Pour the batter into the prepared loaf pan.
7. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

Ensure the zucchini is grated finely and drained if too watery. Greek yogurt adds moisture and tang to the bread.