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Greek Yogurt Zucchini Bread


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  • Author: Olivia
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings 1x

Description

This Greek Yogurt Zucchini Bread is a moist, tender loaf packed with shredded zucchini and a hint of cinnamon. The Greek yogurt adds a subtle tang and keeps it extra soft—perfect for breakfast or a healthy snack!

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • ½ cup plain Greek yogurt (full-fat or low-fat)
  • ⅓ cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled), lightly packed
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  3. Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Add Zucchini: Stir the shredded zucchini into the wet mixture until evenly distributed.
  5. Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined—don’t overmix. Fold in walnuts or pecans (if using).
  6. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool & Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • Squeeze excess moisture from the shredded zucchini with a clean towel if it’s very wet, but don’t dry it completely—some moisture helps the texture.
  • Add ½ cup chocolate chips or raisins for a sweeter twist.
  • Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 12g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 35mg