Greek Yogurt Zucchini Bread – Moist, Naturally Sweetened, and Packed with Hidden Veggies
Introduction
This Greek Yogurt Zucchini Bread is everything you want in a quick bread—soft, flavorful, and just sweet enough. It’s made with wholesome ingredients like grated zucchini, Greek yogurt, honey, and olive oil, making it a lighter alternative to traditional zucchini bread without sacrificing moisture or taste.
Whether you’re baking for breakfast, snack time, or a healthier dessert, this loaf delivers. The zucchini adds subtle sweetness and moisture, while the Greek yogurt gives it a tender crumb and a protein boost. It’s a great way to sneak veggies into your day and enjoy a treat that feels indulgent but is secretly good for you.
Ingredients
To make one 9×5-inch loaf, you’ll need:
- 1½ cups grated zucchini (about 2 medium)
- 2 large eggs
- ½ cup plain Greek yogurt (full-fat or low-fat)
- ⅓ cup honey or maple syrup
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
- 1½ cups all-purpose flour (or half whole wheat for extra fiber)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- Optional: ½ cup chopped walnuts, chocolate chips, or raisins
Instructions
Step 1: Prep the Zucchini
- Grate zucchini using a box grater.
- Place in a clean towel and squeeze out excess moisture. Set aside.
Step 2: Mix Wet Ingredients
- In a large bowl, whisk together eggs, Greek yogurt, honey/maple syrup, oil, and vanilla until smooth.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Step 4: Make the Batter
- Add dry ingredients to wet and stir until just combined.
- Fold in grated zucchini and any optional mix-ins.
Step 5: Bake
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line with parchment.
- Pour batter into pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Tips for Success
- Don’t skip draining the zucchini—it prevents soggy bread.
- Use room-temperature eggs and yogurt for better mixing.
- Avoid overmixing to keep the bread tender.
- Cover with foil if the top browns too quickly during baking.
- Let cool completely before slicing for clean cuts.
Serving Suggestions
- Serve warm with a smear of almond butter or cream cheese.
- Pair with coffee, chai, or a smoothie for breakfast.
- Add a drizzle of honey or yogurt for a light dessert.
- Toast slices and top with fruit for a snack.
Variations to Try
- Chocolate Zucchini Bread: Add ¼ cup cocoa powder and chocolate chips.
- Lemon Zucchini Bread: Add lemon zest and glaze with lemon icing.
- Nutty Version: Fold in chopped pecans or walnuts.
- Spiced Twist: Add nutmeg, ginger, or cardamom.
- Gluten-Free: Use a 1:1 gluten-free flour blend—texture may vary slightly.
Storage & Freezing
- Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
- Freeze slices wrapped in parchment and foil for up to 2 months.
- Thaw at room temperature or microwave for 20 seconds.
Behind the Recipe
This recipe was inspired by the need for a healthier quick bread that doesn’t skimp on flavor. Greek yogurt adds richness and protein, while zucchini keeps it moist and tender. It’s a bake that feels indulgent but fits into a balanced lifestyle—perfect for busy mornings or cozy afternoons.
Conclusion
This Greek Yogurt Zucchini Bread is moist, flavorful, and packed with wholesome ingredients. Whether you serve it for breakfast, snack, or dessert, it’s a delicious way to enjoy veggies in disguise. Easy to make, endlessly customizable, and perfect for sharing.