Description
This Zucchini Bread with Yogurt is a moist and delicious quick bread that combines the freshness of zucchini with the creaminess of yogurt. The yogurt adds extra moisture and a slight tang, while the zucchini keeps the bread light and fluffy. Perfect for breakfast, a snack, or dessert, this healthy loaf is loaded with flavor and can be enjoyed by the whole family.
Ingredients
Scale
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 2 large eggs, at room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 cup plain yogurt (Greek yogurt for extra thickness)
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
- 1 cup granulated sugar (or substitute with honey or maple syrup for a healthier option)
- 1/2 cup chopped walnuts or pecans (optional, for added crunch)
- 1/4 cup raisins or chocolate chips (optional, for sweetness)
Instructions
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Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
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Prepare the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). Set aside.
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Mix the Wet Ingredients:
- In a large bowl, whisk the eggs and sugar until combined. Add the vegetable oil, yogurt, and vanilla extract, and mix until smooth and well combined.
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Add the Zucchini:
- Stir in the grated zucchini, making sure to squeeze out any excess moisture from the zucchini before adding it to the batter.
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Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as that can result in a dense bread.
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Add Optional Mix-ins:
- If you’re adding walnuts, pecans, raisins, or chocolate chips, fold them into the batter at this stage.
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Bake the Bread:
- Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with just a few moist crumbs.
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Cool and Serve:
- Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- If you prefer a healthier alternative, you can substitute part of the oil with applesauce or use whole wheat flour instead of all-purpose flour.
- This zucchini bread can be stored in an airtight container at room temperature for up to 3-4 days, or it can be frozen for longer storage.
- For extra sweetness, drizzle a bit of honey over the top of each slice when serving.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg