Greek Yogurt Zucchini Bread Recipe

Moist, nutritious, and delightfully packed with flavor, Greek Yogurt Zucchini Bread is one of those magical recipes you’ll want to make again and again. The fusion of creamy Greek yogurt and freshly shredded zucchini creates a loaf that’s never dry, with just the right amount of sweetness and a hint of spice. Whether you’re new to baking or a seasoned pro, this bread is bound to impress everyone at the table and might just become your new go-to treat for breakfast, snack, or dessert!

Ingredients You’ll Need

It’s amazing how a handful of straightforward ingredients can bake up into something truly special. Each component in this Greek Yogurt Zucchini Bread recipe serves a purpose—either for moistness, flavor, or that beautiful golden loaf we all crave.

• Canola, vegetable, or melted coconut oil: This gives the bread a tender crumb and extra richness—pick your favorite for a different flavor twist each time.
• Honey or organic blue agave: Natural sweetness is key for a guilt-free treat that lets other flavors shine through.
• Large egg: Acts as a binder and adds structure so your loaf holds up perfectly when sliced.
• Plain Greek yogurt: The secret to moisture and a lovely subtle tang, plus a protein boost!
• Pure vanilla extract: Just a splash for warmth and extra aroma, bringing cozy bakery notes to every bite.
• All-purpose flour: The dependable base for a perfect crumb—remember to spoon and level for the best texture.
• Baking powder: Lifts and lightens, ensuring your bread doesn’t turn out too dense.
• Baking soda: Reacts with yogurt and zucchini, providing extra leavening for that ideal loaf shape.
• Salt: Enhances every other flavor and balances the sweetness.
• Ground cinnamon: Adds cozy warmth and spice, turning this bread into pure comfort food.
• Shredded zucchini: The star! It melts into the bread for moisture and a flecked, gorgeous appearance—make sure you squeeze out excess water.
• Orange zest (optional): For an uplifting citrusy brightness that pairs beautifully with honey and zucchini.
• Chopped walnuts, raisins, or chocolate chips (optional): Adds a little texture and bursts of extra flavor—choose your favorite or skip for a classic version.

How to Make Greek Yogurt Zucchini Bread

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (177°C) and greasing a 9×5-inch loaf pan. This little bit of prep ensures your Greek Yogurt Zucchini Bread releases easily and bakes evenly from edge to center.

Step 2: Mix Wet Ingredients

In a medium bowl, combine the oil, honey (or agave), egg, Greek yogurt, and vanilla extract. Whisk them together until smooth and well-blended. This creamy mixture guarantees that your bread will be delightfully moist from the inside out.

Step 3: Combine Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. This step evenly distributes the baking agents and spice, so every bite of your Greek Yogurt Zucchini Bread is balanced and flavorful.

Step 4: Bring It All Together

Pour the wet ingredients into the bowl of dry ingredients. Using a large wooden spoon or a rubber spatula, gently mix until just combined. Resist the urge to overmix—you want a tender crumb, not a tough loaf. Fold in the shredded zucchini, orange zest, and any extras like walnuts or chocolate chips. The batter will be thick and lusciously speckled with zucchini.

Step 5: Bake to Golden Perfection

Smooth the batter into your prepared loaf pan. Slide it into the oven and bake for 40–50 minutes. Baking times vary, so test with a toothpick; it should come out clean or with just a crumb or two. If the top starts browning before the middle is set, loosely cover the bread with aluminum foil to prevent over-browning while it finishes baking.

Step 6: Cool and Slice

Once your bread is baked to perfection, remove it from the oven and place on a wire rack. It’s important to let it cool completely—this patience pays off with beautiful, clean slices. Once cool, serve and watch it disappear!

How to Serve Greek Yogurt Zucchini Bread

Garnishes

Add a sprinkle of powdered sugar for a simple, elegant finish, or drizzle a bit of honey over each slice just before serving. If you used orange zest inside, a little extra zest on top looks lovely and adds a fresh aroma, turning your Greek Yogurt Zucchini Bread into a brunch showstopper.

Side Dishes

This bread is at home nestled beside a mug of coffee or a cup of herbal tea, making it a wonderful breakfast or snack. For a heartier spread, serve slices alongside a fresh fruit salad, some yogurt, or a handful of toasted nuts for crunch.

Creative Ways to Present

For a brunch buffet, cut your Greek Yogurt Zucchini Bread into thin slices and stack them artfully on a platter. Or, serve toasted and spread with a swipe of cream cheese or nut butter. You can even cube it for sweet croutons in a yogurt parfait!

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your Greek Yogurt Zucchini Bread tightly in plastic wrap or keep it in an airtight container at room temperature. It stays soft and delicious for up to 5 days, making it perfect for grab-and-go snacks all week long.

Freezing

If you want to bake ahead, this bread freezes beautifully! Simply wrap the whole loaf or individual slices well in plastic and then foil, or use a freezer bag. Freeze for up to 3 months. Thaw slices overnight at room temperature for ready-to-eat treats anytime.

Reheating

To enjoy that fresh-from-the-oven taste, slightly warm slices in the microwave for a few seconds or toast gently in a toaster oven. The flavors are even more developed on day two—and nothing beats warm Greek Yogurt Zucchini Bread with melted butter or a drizzle of honey.

FAQs

Can I make Greek Yogurt Zucchini Bread gluten-free?

Absolutely! Just substitute your favorite gluten-free all-purpose flour blend in a 1:1 ratio for the regular flour. Check labels to ensure your other ingredients are gluten-free as well.

Do I need to peel the zucchini first?

No need! The skin is tender and adds beautiful flecks of color. Just wash the zucchini well and grate it—the skin melts right into the bread.

Can I reduce the sweetener?

Yes, if you prefer a less sweet loaf, you can cut the honey or agave down a bit. The zucchini and Greek yogurt help keep the bread moist even with slightly reduced sweetener.

What can I use instead of Greek yogurt?

If you don’t have Greek yogurt, sour cream or plain regular yogurt can be substituted in equal amounts. The bread may be a touch less thick but still very moist.

Can I add other mix-ins?

Definitely! Walnuts, raisins, chocolate chips, or even dried cranberries are all delicious additions—customize your Greek Yogurt Zucchini Bread to suit your craving or the season.

Final Thoughts

I hope you feel as excited as I do to try this incredibly easy, wholesome Greek Yogurt Zucchini Bread recipe. Whether you’re baking it for your family, friends, or just to treat yourself, every bite is sure to brighten your day. Happy baking!

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