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
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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.
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Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
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Mix the Wet Ingredients – In a large bowl, whisk together the Greek yogurt, honey (or maple syrup), oil, vanilla, and eggs until smooth.
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Add the Zucchini – Stir in the grated zucchini. No need to squeeze out the liquid—it helps keep the bread moist!
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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!
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Fold in Mix-Ins (If Using) – If adding chocolate chips, nuts, or dried fruit, gently fold them into the batter.
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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.
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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