If you’re craving a comforting, moist, and downright delicious treat that feels both wholesome and indulgent, look no further than this Greek Yogurt Zucchini Bread Recipe. It’s the perfect blend of tender crumb, subtle spices, and fresh zucchini, all brought together with creamy Greek yogurt that adds moisture and tang without heaviness. Whether you’re sneaking in some veggies for the kids or just want a loaf that’s bursting with flavor and texture, this recipe will quickly become your go-to for breakfast, snack time, or a cozy afternoon pick-me-up.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this recipe, each playing a key role in creating the perfect balance of taste, texture, and that lovely golden hue. From the wholesome shredded zucchini to the rich Greek yogurt, every element contributes to a bread that’s moist, flavorful, and utterly inviting.
- 1 ½ cups all-purpose flour: Provides the structure for a tender yet sturdy loaf.
- ½ tsp baking powder: Helps your bread rise for a light and fluffy texture.
- ½ tsp baking soda: Works alongside baking powder to give the bread a perfect lift and crumb.
- ½ tsp salt: Enhances all the flavors and balances the sweetness.
- 1 tsp ground cinnamon: Adds warm, aromatic spice that pairs beautifully with zucchini.
- ¼ tsp ground nutmeg (optional): Offers a subtle nutty depth if you choose to include it.
- ½ cup granulated sugar: Provides gentle sweetness without overpowering.
- ¼ cup brown sugar, packed: Brings moistness and a caramel-like richness.
- ½ cup plain Greek yogurt (full-fat or low-fat): Key to a moist, tender crumb and a slight tang.
- â…“ cup vegetable oil (or melted coconut oil): Keeps the bread delectably moist and soft.
- 2 large eggs: Bind the ingredients and contribute to the bread’s structure.
- 1 tsp vanilla extract: Infuses a lovely sweet aroma and depth of flavor.
- 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled), lightly packed: The star ingredient providing moisture, nutrition, and subtle earthiness.
- ½ cup chopped walnuts or pecans (optional): Adds delightful crunch and nuttiness if desired.
How to Make Greek Yogurt Zucchini Bread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Get your 9×5-inch loaf pan ready by greasing it well or lining it with parchment paper. This simple step ensures your zucchini bread releases effortlessly after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if you’re using it). This creates a well-balanced dry mixture that will marry perfectly with your wet ingredients, ensuring even flavor and rise.
Step 3: Combine Sugars, Yogurt, Oil, Eggs, and Vanilla
Next, whisk together both sugars, Greek yogurt, vegetable oil, eggs, and vanilla extract in a large bowl. This creamy blend is the foundation for your luscious zucchini bread base, adding both moisture and sweetness.
Step 4: Add the Zucchini
Fold the shredded zucchini into your wet mixture until it’s evenly dispersed. The zucchini not only lends moisture but also keeps every bite tender and fresh; no need to peel it, as the skin adds nutrients and color.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix here — maintaining a light touch guarantees a tender crumb. If you’re adding nuts, fold them in last for a perfect crunchy contrast.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan and smooth out the top evenly. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The smell filling your kitchen will be irresistible!
Step 7: Cool and Slice
Allow your zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice into thick pieces and prepare to savor every bite.
How to Serve Greek Yogurt Zucchini Bread Recipe
Garnishes
Sprinkle a little powdered sugar on top or add a smear of creamy butter to warm slices for an extra touch of indulgence. For a fresh twist, try a dollop of honey or a spread of cream cheese to complement the subtle spices and moist texture.
Side Dishes
This bread pairs beautifully with a cup of steaming tea or coffee, making it the perfect morning treat or afternoon snack. It also makes a delightful side to a bowl of fresh fruit salad or yogurt for a balanced breakfast experience.
Creative Ways to Present
For an eye-catching presentation, arrange slices on a wooden board alongside nuts, fresh berries, and a small pot of flavored honey or fruit preserves. You can even toast slices lightly and top them with ricotta and a drizzle of maple syrup for a decadent brunch offering.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Greek Yogurt Zucchini Bread Recipe tightly in plastic wrap or place it in an airtight container. Stored at room temperature, it will stay fresh for about 2 to 3 days—perfect for quick snacks or breakfast on-the-go.
Freezing
If you want to keep your zucchini bread longer, slice it first, then freeze the slices separated by parchment paper in a freezer bag. This way, you can thaw just what you need. Frozen, it stays fresh for up to 3 months without losing its lovely texture.
Reheating
To enjoy your bread warm, pop a slice into the toaster or warm it gently in the oven at 300°F (150°C) for 10 minutes. This quick step revives that fresh-baked feel and enhances the flavors for a delightful treat any time of day.
FAQs
Can I use low-fat Greek yogurt in this Greek Yogurt Zucchini Bread Recipe?
Absolutely! Low-fat Greek yogurt works just as well and will still give you that moist and tender crumb while reducing the fat content slightly. Just be sure to use plain yogurt to keep the flavor balanced.
Do I need to peel the zucchini before shredding?
No need to peel your zucchini. The skin is thin and adds nutrients as well as color and texture to your bread. Just give it a good wash before shredding.
Can I substitute the oil with butter?
You can swap the vegetable oil for melted butter for a richer flavor, but keep in mind it might slightly change the texture to be a little denser. Melted coconut oil is another great alternative that adds a subtle aroma.
Is it okay to add nuts to the bread?
Yes! Adding walnuts or pecans provides a wonderful contrast in texture and flavor. If you or your guests have nut allergies, you can safely omit them without sacrificing much in the overall taste.
How do I know when my Greek Yogurt Zucchini Bread is fully baked?
The best indicator is to insert a toothpick or cake tester into the center of the bread. When it comes out clean or with just a few moist crumbs, your bread is perfectly baked and ready to cool.
Final Thoughts
This Greek Yogurt Zucchini Bread Recipe is a wonderful way to enjoy a classic comfort food with a nutritious twist. The natural moisture from the zucchini and the creamy tang from the Greek yogurt make it a delightfully soft and flavorful treat. I can’t wait for you to try this recipe and experience just how easy it is to bake a loaf that’s both healthy and absolutely scrumptious. Trust me, it will become a cherished staple in your kitchen as it has in mine!
Print
Greek Yogurt Zucchini Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4, 4-6 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Greek Yogurt Zucchini Bread is a moist and flavorful quick bread made with shredded zucchini and creamy Greek yogurt. Enhanced with warm spices and a touch of sweetness, it’s a wholesome treat perfect for breakfast or a snack. Optional nuts add a pleasant crunch, making it a delightful and nutritious twist on classic zucchini bread.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
Wet Ingredients
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup plain Greek yogurt (full-fat or low-fat)
- â…“ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (about 1 medium zucchini, unpeeled), lightly packed
Optional Mix-ins
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and optional ground nutmeg until well combined.
- Mix Wet Ingredients: In a large bowl, whisk granulated sugar, brown sugar, plain Greek yogurt, vegetable oil, eggs, and vanilla extract until the mixture is smooth and fully blended.
- Add Zucchini: Stir the shredded zucchini into the wet mixture until it is evenly distributed throughout the batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender. Fold in chopped walnuts or pecans if using.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your moist and flavorful zucchini bread!
Notes
- You can substitute vegetable oil with melted coconut oil for a slight coconut flavor and healthier fats.
- Using full-fat Greek yogurt adds richness, but low-fat can be used for a lighter version.
- If you prefer a nut-free loaf, simply omit the walnuts or pecans.
- Ensure not to overmix the batter to maintain a tender crumb.
- Store leftover zucchini bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing sliced zucchini bread wrapped tightly can preserve freshness for up to 3 months.
