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
Scale
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.
