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.
Ingredients
Scale
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
Instructions
- Thoroughly combine grated zucchini with Greek yogurt in a large mixing bowl, ensuring the moisture is evenly distributed throughout the mixture.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until the dry ingredients are completely integrated.
- 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.
- Delicately incorporate the zucchini-yogurt blend into the batter, stirring with minimal intervention to prevent overmixing and maintain a light, tender texture.
- 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.
- Transfer the batter into a prepared loaf pan, smoothing the surface with a spatula to create an even distribution.
- Place the pan in a preheated oven and bake for approximately 50-60 minutes, rotating midway to ensure consistent browning.
- Verify doneness by inserting a toothpick into the center; it should emerge clean with minimal crumbs.
- 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.
- 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