If you’ve never tried Greek Yogurt Zucchini Bread, get ready to fall in love! This bread is incredibly moist, tender, and packed with flavor, thanks to the magic of Greek yogurt and shredded zucchini. It’s the perfect balance of sweet, slightly spiced, and healthy, making it a fantastic breakfast, snack, or even dessert.
What I love most about this recipe? It’s made with wholesome ingredients, yet it tastes like a treat! Plus, it’s a great way to use up extra zucchini, especially during peak zucchini season. And don’t worry—the zucchini blends right in, adding moisture without making the bread taste like vegetables.
Let’s dive into the details, and if you love this recipe, be sure to subscribe to receive more delicious, easy-to-make recipes straight to your inbox!
Why You’ll Love This Greek Yogurt Zucchini Bread
- Moist & Tender – Thanks to Greek yogurt and zucchini, this bread stays soft for days
- Healthier Option – Made with whole wheat flour, less oil, and natural sweeteners
- Perfectly Spiced – A hint of cinnamon and vanilla make it extra cozy
- Great for Meal Prep – Bake a loaf, and enjoy a slice all week long
- Kid-Friendly – A sneaky way to add veggies into a treat that even picky eaters will love
What Does Greek Yogurt Zucchini Bread Taste Like?
This zucchini bread has a lightly sweet, warm-spiced flavor with hints of vanilla and cinnamon. The Greek yogurt makes it extra moist and slightly tangy, while the zucchini adds a soft, delicate texture. If you add mix-ins like chocolate chips or nuts, it gets even better!
Health Benefits of Greek Yogurt Zucchini Bread
- Greek Yogurt = Protein & Probiotics – Adds protein and helps create a tender crumb
- Zucchini = Vitamins & Hydration – A great source of vitamin C and fiber
- Whole Wheat Flour = Extra Nutrients – More fiber and nutrients than white flour
- Less Oil & Sugar – Greek yogurt replaces some of the oil, making this a lighter option
Ingredients You’ll Need
Dry Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ½ cup honey or maple syrup
- ¼ cup oil (coconut oil or vegetable oil)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup grated zucchini (no need to squeeze out the moisture!)
Optional Mix-Ins
- ½ cup chocolate chips or chopped nuts (walnuts or pecans)
- ¼ cup raisins or dried cranberries
Tools You’ll Need
- Mixing bowls
- Whisk & spatula
- Box grater (for the zucchini)
- 9×5-inch loaf pan
- Parchment paper
- Cooling rack
How to Make Greek Yogurt Zucchini Bread
1. Prepare Your Pan & Oven
Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
3. Mix the Wet Ingredients
In a large bowl, whisk together Greek yogurt, honey (or maple syrup), oil, vanilla, and eggs until smooth.
4. Add the Zucchini
Stir in the grated zucchini. No need to squeeze out the liquid—it helps keep the bread moist!
5. Combine Everything
Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix—a few lumps are okay!
6. Add Mix-Ins (If Using)
If you’re adding chocolate chips, nuts, or dried fruit, gently fold them into the batter.
7. Bake the Bread
Pour the batter into your prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Enjoy!
Let the bread cool in the pan for 10 minutes, then transfer it to a cooling rack. Once completely cool, slice and enjoy!
What to Serve with Greek Yogurt Zucchini Bread
This bread is delicious on its own, but here are a few tasty ways to enjoy it:
- With Butter or Nut Butter – A warm slice with almond or peanut butter is heavenly
- With Greek Yogurt & Honey – Double up on the Greek yogurt goodness
- With Coffee or Tea – The perfect breakfast or afternoon treat
- As a Dessert – Add chocolate chips and serve with a scoop of vanilla ice cream
Tips for the Best Greek Yogurt Zucchini Bread
- Don’t Overmix – Overmixing can make the bread dense. Stir until just combined
- Use Fresh Zucchini – The fresher the zucchini, the more moisture it provides
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, it’s ready
- Cool Completely – This helps the texture set before slicing
How to Store Greek Yogurt Zucchini Bread
- At Room Temperature – Store in an airtight container for up to 3 days
- In the Fridge – Keeps fresh for 5-7 days in an airtight container
- In the Freezer – Wrap slices individually and freeze for up to 3 months. Just thaw and enjoy!
Frequently Asked Questions
1. Can I make this gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour
2. Can I make this dairy-free?
You can replace the Greek yogurt with dairy-free yogurt like almond or coconut yogurt
3. Should I squeeze the zucchini before adding it?
No! The moisture from the zucchini helps keep the bread soft and tender
4. Can I use a different sweetener?
Yes! You can use brown sugar, coconut sugar, or even regular granulated sugar instead of honey or maple syrup
5. Can I make muffins instead?
Absolutely! Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes
More Delicious Recipes to Try
If you love this Greek Yogurt Zucchini Bread, you’ll enjoy these other homemade treats:
- Amish Applesauce Cake – A cozy, spiced cake packed with applesauce and warm flavors
- No-Oven Stovetop Bread – A soft, fluffy bread you can make without an oven
- Blueberry Cottage Cheese Breakfast Bake – A protein-packed, fruity breakfast delight
Final Thoughts
This Greek Yogurt Zucchini Bread is the perfect blend of healthy and indulgent. It’s moist, flavorful, and easy to make, making it a go-to recipe whenever you have extra zucchini. Whether you enjoy it for breakfast, a snack, or dessert, this bread is sure to be a hit!
If you try this recipe, I’d love to hear your thoughts! Leave a comment, share a photo on Pinterest, and don’t forget to subscribe for more delicious recipes.
Happy baking! 😊🍞💛
Greek Yogurt Zucchini Bread – Moist, Healthy, and Delicious!
- Total Time: 55 minutes
- Yield: 6 1x
- Diet: Vegetarian
Description
This Greek Yogurt Zucchini Bread is incredibly moist, lightly sweet, and packed with wholesome ingredients! Made with Greek yogurt, honey, and fresh zucchini, this healthier take on classic zucchini bread is perfect for breakfast, snacking, or dessert. It’s spiced with cinnamon and vanilla for a cozy flavor, and you can add chocolate chips or nuts for extra deliciousness. Simple to make and stays soft for days!
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Wet Ingredients:
- ½ cup Greek yogurt (plain, full-fat or low-fat)
- ½ cup honey or maple syrup
- ¼ cup oil (coconut oil or vegetable oil)
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup grated zucchini (no need to squeeze out the moisture!)
Optional Mix-Ins:
- ½ cup chocolate chips or chopped nuts (walnuts or pecans)
- ¼ cup raisins or dried cranberries
Instructions
Preheat & Prepare the Pan – Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.
Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Mix the Wet Ingredients – In a large bowl, whisk together the Greek yogurt, honey (or maple syrup), oil, vanilla, and eggs until smooth.
Add the Zucchini – Stir in the grated zucchini. No need to squeeze out the liquid—it helps keep the bread moist!
Combine Wet & Dry Ingredients – Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix—a few lumps are okay!
Fold in Mix-Ins (If Using) – If adding chocolate chips, nuts, or dried fruit, gently fold them into the batter.
Bake – Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve – Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!
Notes
- For a gluten-free version: Use a 1:1 gluten-free baking flour
- For a dairy-free version: Swap the Greek yogurt for dairy-free yogurt like almond or coconut yogurt
- To make muffins: Divide the batter into a muffin tin and bake at 350°F for 18-22 minutes
- Storage: Keep at room temperature for 3 days, in the fridge for up to 7 days, or freeze for up to 3 months
- Prep Time: 10
- Cook Time: 45
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: Greek Yogurt Zucchini Bread, Healthy Zucchini Bread, Moist Zucchini Bread, Easy Zucchini Bread Recipe, Greek Yogurt Baking
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