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
- Preheat & Prep: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Combine Wet Ingredients: In a large bowl, whisk together granulated sugar, brown sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth.
- Add Zucchini: Stir the shredded zucchini into the wet mixture until evenly distributed.
- 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).
- 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.
- 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