Fluffy Greek Yogurt Zucchini Bread Recipe for Cozy Mornings

Baking zesty greek yogurt zucchini bread brings unexpected moisture and rich tangy notes to a classic quick bread.

Hearty ingredients combine effortlessly for a delightful treat that surprises and delights.

Shredded summer vegetables add incredible nutrition and subtle sweetness to this tender loaf.

Wholesome and simple, this recipe transforms ordinary ingredients into something magical.

Creamy yogurt creates an incredibly soft crumb that melts in your mouth.

Nutritious zucchini blends seamlessly with warm spices, creating depth and complexity.

When you slice into this moist bread, each bite promises comfort and satisfaction.

Whip up this delectable recipe and savor every memorable moment.

Why This Zucchini Bread Is a Healthier Take

• This zucchini bread transforms a humble vegetable into a moist, irresistible treat that kids and adults will love.
• Prepare the entire recipe in under 15 minutes of active time, making it perfect for busy home cooks who want a delicious homemade dessert without complicated steps.
• Greek yogurt adds protein and moisture, while zucchini sneaks in extra nutrients, creating a healthier alternative to traditional sweet breads that doesn't compromise on taste.
• Enjoy this bread as a breakfast option, afternoon snack, or casual dessert that works beautifully for picnics, potlucks, or casual family gatherings.

What You’ll Need for Greek Yogurt Zucchini Bread

• All-Purpose Flour: Provides structure and foundation for the bread, with soft texture and consistent baking performance.
• Granulated Sugar: Adds sweetness and helps create golden-brown crust with tender crumb.
• Baking Soda, Baking Powder: Essential leavening agents that help bread rise and create light, airy texture.

• Greek Yogurt: Adds moisture, tanginess, and creates rich, tender bread with protein boost.
• Zucchini: Fresh vegetable that provides natural moisture, subtle sweetness, and extra nutrition.
• Vegetable Oil: Ensures bread stays moist and soft, preventing dryness and adding rich texture.
• Eggs: Bind ingredients together, provide structure, and contribute to bread's richness.

• Vanilla Extract: Adds warm, sweet flavor and complements zucchini's natural taste.
• Ground Cinnamon: Offers warm, aromatic spice that pairs perfectly with zucchini and yogurt.
• Salt: Balances sweetness and enhances overall flavor profile of the bread.
• Optional Nuts (Walnuts or Pecans): Provides crunch and nutty depth to the bread's texture.

How to Make Zucchini Bread Moist and Flavorful

Step 1: Mix Dry Ingredients

Combine flour, baking soda, salt, and cinnamon in a large mixing bowl. Whisk together until completely blended and no lumps remain.

Step 2: Blend Wet Components

In a separate bowl, whisk Greek yogurt, eggs, vegetable oil, sugar, and vanilla extract until smooth and well incorporated.

Step 3: Create Batter Magic

Pour wet ingredients into dry ingredients. Stir gently until just combined. Avoid overmixing to keep bread tender. Fold in shredded zucchini and walnuts if using.

Step 4: Prepare Baking Vessel

Grease a 9×5-inch loaf pan or line with parchment paper for easy removal.

Step 5: Fill and Smooth

Transfer batter into prepared pan. Use a spatula to spread evenly and create a smooth top.

Step 6: Bake to Perfection

Place pan in preheated oven at 350°F. Bake for 50-60 minutes. Check doneness by inserting a toothpick into center- it should come out clean.

Step 7: Cool and Serve

Remove bread from oven. Let cool in pan for 10 minutes. Transfer to wire rack to cool completely before slicing and enjoying.

Pro Tips for Perfect Slicing and Storage

• Drain Excess Moisture: Grate zucchini and squeeze out extra water using a clean kitchen towel to prevent soggy bread.
• Customize Mix-ins: Add chocolate chips, nuts, or dried fruits for extra flavor and texture variations.
• Boost Nutrition: Swap some all-purpose flour with whole wheat flour for increased fiber and nutrients.
• Control Sweetness: Reduce sugar or use alternative sweeteners like honey or maple syrup for a healthier version.
• Freeze for Later: Wrap cooled bread tightly in plastic wrap and freeze up to 3 months for convenient storage and quick snacks.

How to Keep Zucchini Bread Soft and Fresh

• Store leftover zucchini bread in an airtight container in the refrigerator for up to 5 days, keeping it fresh and moist.
• Wrap individual slices or the entire loaf in plastic wrap, then place in a freezer bag. Frozen bread stays delicious for 2-3 months.
• Remove from freezer and let bread sit at room temperature for 1-2 hours or gently warm in the microwave for 15-20 seconds per slice.
• Toasting slightly or warming in a toaster oven can restore the bread's crisp edges and enhance its flavor, making leftovers taste almost freshly baked.

Drinks and Spreads to Pair with This Bread

• Drizzle local wildflower honey mixed with softened cream cheese over each warm slice for a luxurious, complementary taste that enhances the bread's subtle zucchini flavor.
• Brew a fragrant chai tea with cinnamon, cardamom, and ginger notes that mirror the warm spices in the zucchini bread, creating a harmonious and comforting beverage pairing.
• Enjoy a smooth, rich vanilla latte alongside the bread, where the coffee's creamy sweetness balances the bread's dense texture and provides a delightful morning or afternoon treat.
• Top the zucchini bread with a handful of fresh raspberries or blueberries, adding a bright, tangy contrast to the bread's moist and slightly sweet profile.

Variations to Suit Any Taste

• Gluten-Free Option: Replace wheat flour with almond flour or gluten-free blend for a celiac-friendly version that maintains moisture and texture.
• Vegan Adaptation: Swap Greek yogurt with coconut yogurt, use flax egg instead of chicken eggs, and select plant-based oil to create a completely dairy-free zucchini bread.
• Low-Sugar Alternative: Substitute sugar with monk fruit sweetener or stevia, reducing overall calories while keeping the bread's natural sweetness and tender crumb.
• Protein-Packed Variation: Add vanilla protein powder or mix in chopped nuts like almonds or walnuts to increase protein content and provide extra nutritional value.

Zucchini Bread Questions and Answers

• What makes Greek yogurt a good ingredient in this zucchini bread?

Greek yogurt adds moisture, creates a tender crumb, and provides extra protein, making the bread softer and more nutritious compared to traditional recipes.

• How do I prevent my zucchini bread from becoming too wet?

Squeeze out excess moisture from grated zucchini using a clean kitchen towel or paper towels before adding to the batter to ensure the bread doesn’t become soggy.

• Can I make this zucchini bread gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for better texture and binding.

• Is this zucchini bread a healthy breakfast option?

The recipe contains Greek yogurt and zucchini, which offer protein and nutrients, making it a more nutritious alternative to traditional sweet breads when eaten in moderation.

Greek Yogurt Zucchini Bread Recipe

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4.9 from 9 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Delightful Greek Yogurt Zucchini Bread brings moist, tender goodness straight from Mediterranean kitchens. Wholesome ingredients and simple techniques combine for a satisfying treat you can enjoy with morning coffee or afternoon tea.

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Ingredients

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Main Ingredients:

• 1 cup grated zucchini
• 1 large egg
• ½ cup Greek yogurt (plain, full-fat or low-fat)

Flour and Leavening Agents:

• 1 ½ cups all-purpose flour (or whole wheat flour)
• ½ teaspoon baking powder
• ½ teaspoon baking soda

Sweeteners and Additional Ingredients:

• ⅓ cup honey or maple syrup (or brown sugar)
• ¼ cup unsalted butter (melted, or coconut oil)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup chopped walnuts or pecans
• ½ cup chocolate chips or raisins

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Instructions

1. Thoroughly combine grated zucchini with Greek yogurt in a large mixing bowl, ensuring the moisture is evenly distributed throughout the mixture.
2. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until the dry ingredients are completely integrated.
3. Create a well in the center of the dry ingredient mixture and gently fold in the eggs, vegetable oil, brown sugar, and vanilla extract, stirring until the batter becomes smooth and uniform.
4. Delicately incorporate the zucchini-yogurt blend into the batter, stirring with minimal intervention to prevent overmixing and maintain a light, tender texture.
5. Sprinkle chopped walnuts or pecans across the top of the batter, gently pressing them slightly beneath the surface to ensure they’re anchored during baking.
6. Transfer the batter into a prepared loaf pan, smoothing the surface with a spatula to create an even distribution.
7. Place the pan in a preheated oven and bake for approximately 50-60 minutes, rotating midway to ensure consistent browning.
8. Verify doneness by inserting a toothpick into the center; it should emerge clean with minimal crumbs.
9. Remove from oven and allow the bread to cool within the pan for 10-15 minutes before transferring to a wire rack for complete cooling.
10. Once cooled, slice and serve, optionally dusting with powdered sugar or drizzling with a light glaze for added sweetness.

Notes

• Drain excess moisture from grated zucchini by wrapping in clean kitchen towel and gently squeezing to prevent soggy bread texture.
• Replace some flour with whole wheat or almond flour for added nutrition and different flavor profile, making the bread more dietary-friendly.
• Use maple syrup or honey instead of refined sugar for a more natural sweetness that complements the zucchini’s subtle flavor.
• Add chopped nuts like walnuts or pecans for extra crunch and nutritional boost, creating a more complex and satisfying bread experience.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 210
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 30 mg