If you’re looking for a moist, healthy, and delicious zucchini bread recipe, this Greek Yogurt Zucchini Bread is the perfect choice! Packed with nutrients, this quick bread uses Greek yogurt to create a tender crumb while keeping it low in fat. Plus, it’s a great way to use up extra zucchini from your garden.
Unlike traditional zucchini bread, which often relies on heavy oils and sugars, this version incorporates Greek yogurt, which adds protein, moisture, and a tangy flavor. Using whole wheat flour instead of refined flour also boosts the fiber content. If you’re curious about the health benefits of Greek yogurt, check out this detailed guide on its benefits.
Why Use Zucchini in Baking?
Zucchini is an underrated ingredient in baking that serves multiple purposes:
- Adds Moisture – The high water content keeps baked goods soft and tender.
- Boosts Nutrition – Zucchini is rich in vitamins, minerals, and antioxidants.
- Mild Flavor – Its neutral taste allows it to blend seamlessly into baked goods.
- Lower Calorie Content – Zucchini bread can be a healthier alternative to traditional cakes and loaves.
If you’re using whole wheat flour instead of all-purpose flour, you might want to check out these baking tips for using whole wheat flour.
Ingredients for the Best Greek Yogurt Zucchini Bread
Dry Ingredients:
- Whole wheat flour (or a mix with all-purpose flour)
- Baking powder & baking soda
- Cinnamon, nutmeg, and salt
Wet Ingredients:
- Greek yogurt (plain, full-fat or low-fat)
- Honey or maple syrup (natural sweetener)
- Eggs
- Vanilla extract
- Grated zucchini (excess moisture squeezed out)
- Coconut oil or applesauce (healthier fat alternative)
Step-by-Step Recipe for Greek Yogurt Zucchini Bread
1. Prepare the Zucchini
- Wash and grate fresh zucchini.
- Squeeze out extra moisture using a cheesecloth or paper towel.
2. Mix the Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. Combine the Wet Ingredients
- In a separate bowl, whisk eggs, Greek yogurt, honey, vanilla extract, and melted coconut oil.
4. Fold Everything Together
- Gently fold the dry ingredients into the wet mixture.
- Add grated zucchini and mix until just combined.
5. Bake to Perfection
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick comes out clean.
- Let it cool before slicing.
Delicious Variations & Additions
Want to Customize Your Zucchini Bread? Try These Variations!
- Nutty Crunch – Add chopped walnuts or pecans.
- Chocolate Lovers – Mix in dark chocolate chips for extra indulgence.
- Fruit-Infused – Add grated apples or blueberries for a fruity twist.
- Spice It Up – Experiment with cardamom or ginger for a unique flavor.
How to Store & Freeze Your Zucchini Bread
Short-Term Storage
- Keep in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week.
Freezing Instructions
- Wrap individual slices in plastic wrap and store them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw overnight or heat in the microwave for 30 seconds.
FAQs: Answering Common Questions
1. How do you prevent zucchini bread from becoming too soggy?
- Always squeeze out excess water from the grated zucchini.
2. Can you taste the zucchini in the bread?
- No! The zucchini is there for moisture, not for flavor.
3. Is it necessary to peel zucchini before grating?
- No, the skin is thin and adds fiber and color to the bread.
4. Can I use flavored Greek yogurt instead of plain?
- Plain Greek yogurt is best, but vanilla can work too. Avoid those with added sugar.
Final Thoughts: Why This Greek Yogurt Zucchini Bread is a Must-Try
With its moist texture, nutritional benefits, and delicious flavor, this Greek Yogurt Zucchini Bread is a fantastic way to enjoy a healthier homemade treat. Whether you’re looking for a quick breakfast, a post-workout snack, or a nutritious dessert, this recipe checks all the boxes.
Print
Greek Yogurt Zucchini Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A moist, healthy, and protein-packed zucchini bread made with Greek yogurt, whole wheat flour, and natural sweeteners. Perfect for breakfast or a guilt-free snack.
Ingredients
- 1 1/2 cups whole wheat flour (or half whole wheat, half all-purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil or applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- Wash, grate, and squeeze out extra moisture from the zucchini using a cheesecloth or paper towel.
- In a bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together eggs, Greek yogurt, honey, vanilla extract, and melted coconut oil.
- Gradually fold the dry mixture into the wet mixture until just combined.
- Add grated zucchini and optional nuts or chocolate chips, folding gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: zucchini bread, greek yogurt bread, healthy bread, quick bread