Greek Yogurt Zucchini Bread

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Moist Greek Yogurt Zucchini Bread slice on a wooden board
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Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread is a delicious and moist treat that combines the wholesome goodness of zucchini with the creamy texture of Greek yogurt. This quick bread is not only easy to make, but it also provides a flavorful way to enjoy more vegetables. Perfect for breakfast, snacks, or even dessert, this recipe is sure to become a favorite in your kitchen!

Why Make This Recipe

You should make Greek Yogurt Zucchini Bread because it is both healthy and tasty. The zucchini adds moisture and nutrients without overpowering the flavor. Using Greek yogurt makes this bread tender and adds protein, making it a more wholesome choice. Plus, it is sweetened naturally with honey or maple syrup, giving it a delightful sweetness without added refined sugar.

How to Make Greek Yogurt Zucchini Bread

Ingredients

  • 1 1/2 cups grated zucchini (about 2 medium)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup honey or maple syrup
  • 1/4 cup olive oil or melted coconut oil
  • 1 teaspoon vanilla extract

Directions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, eggs, Greek yogurt, honey (or maple syrup), olive oil (or melted coconut oil), and vanilla extract. Mix well until combined.
  3. In another bowl, mix together the dry ingredients, such as flour, baking soda, baking powder, and a pinch of salt if desired.
  4. Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and enjoy!

How to Serve Greek Yogurt Zucchini Bread

You can serve Greek Yogurt Zucchini Bread warm or at room temperature. It’s great on its own, but you can also enjoy it with a spread of butter or cream cheese. For a special touch, serve it with a drizzle of honey or a sprinkle of cinnamon.

How to Store Greek Yogurt Zucchini Bread

Store any leftover Greek Yogurt Zucchini Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze slices in a freezer bag for up to 2-3 months. Just thaw individual slices as needed!

Tips to Make Greek Yogurt Zucchini Bread

  • Make sure to squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This helps avoid a soggy bread.
  • Do not overmix the batter. Gently stir until the ingredients just come together for the best texture.
  • Feel free to add nuts or chocolate chips for extra flavor and texture if you like.

Variation

You can easily customize this recipe by adding spices like cinnamon or nutmeg for a cozy flavor. You can also swap the olive oil with coconut oil for a hint of coconut taste. If you’re looking for an even sweeter option, try adding a handful of dried fruits or chocolate chips.

FAQs

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini! Just make sure to thaw it and drain any excess moisture before using it in the recipe.

Is it necessary to use Greek yogurt?

While Greek yogurt adds a lovely creaminess and protein, you can substitute it with regular yogurt or even applesauce if you want a dairy-free option.

How can I make this recipe gluten-free?

To make gluten-free Greek Yogurt Zucchini Bread, simply replace the all-purpose flour with a gluten-free flour blend. Make sure the blend you use works well for baking.

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Greek Yogurt Zucchini Bread

  • Author: krmibk110
  • Total Time: 75 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious and moist zucchini bread made with Greek yogurt, perfect for breakfast or as a snack.

Ingredients

Scale
  • 1 1/2 cups grated zucchini (about 2 medium)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/3 cup honey or maple syrup
  • 1/4 cup olive oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, combine the grated zucchini, eggs, Greek yogurt, honey (or maple syrup), olive oil (or melted coconut oil), and vanilla extract. Mix well until combined.
  3. In another bowl, mix together the dry ingredients: flour, baking soda, baking powder, and a pinch of salt if desired.
  4. Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

Make sure to squeeze out excess moisture from the grated zucchini and do not overmix the batter for the best texture. Customize with nuts or chocolate chips if desired.

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

Keywords: zucchini bread, Greek yogurt, healthy baking, quick bread, Mediterranean recipes

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