Description
This recipe for Greek yogurt zucchini bread offers a moist and flavorful twist on a classic quick bread. It combines the natural moisture of zucchini with the creamy texture of Greek yogurt, resulting in a tender crumb and subtle tang. Perfect for breakfast or a snack, this bread is both wholesome and satisfying without being overly sweet
Ingredients
1/3 cup (80ml) canola, vegetable, or melted coconut oil
1/2 cup (120ml) honey or organic blue agave
1 large egg, at room temperature
1/2 cup (121g) plain Greek yogurt, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (130g) shredded zucchini
optional: 2 teaspoons orange zest
optional: 3/4 cup (95g) chopped walnuts, (115g) raisins, or (135g) chocolate chips
Instructions
Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan.
In a medium bowl, whisk together the oil, honey or agave, egg, Greek yogurt, and vanilla extract until well combined. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
Pour the wet ingredients into the dry ingredients and gently mix with a wooden spoon or rubber spatula until just combined. Avoid overmixing. Fold in the shredded zucchini, orange zest if using, and walnuts or your choice of optional add-ins.
Transfer the batter to the prepared loaf pan and spread evenly. Bake for 40-50 minutes, checking doneness by inserting a toothpick into the center—it should come out clean. If the bread starts to brown too much on top, cover it loosely with aluminum foil.
Remove the bread from the oven and place on a wire rack to cool completely before slicing. Store leftovers covered at room temperature for up to 5 days.
Notes
Keep zucchini shredded and well-drained to avoid soggy bread
Use room temperature ingredients for better mixing
Do not overmix batter to keep bread tender
Check doneness with a toothpick inserted in the center
- Prep Time: 15
- Cook Time: 40-50