Description
This Greek Yogurt Zucchini Bread is a deliciously moist and tender loaf that combines the freshness of zucchini with the creaminess of Greek yogurt. The Greek yogurt adds an extra boost of protein and moisture, making the bread light yet flavorful. With hints of cinnamon and nutmeg, this bread is perfect for breakfast, snacks, or even dessert. Plus, it’s customizable—add nuts, chocolate chips, or coconut for a unique twist. Whether you enjoy it fresh from the oven or stored for later, this zucchini bread is sure to become a favorite!
Ingredients
Scale
Ingredients
For the Zucchini Bread:
- 2 medium zucchinis, grated (about 2 cups of shredded zucchini)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 large eggs
- 1 cup Greek yogurt (plain, unsweetened)
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup vegetable oil (or melted coconut oil)
- 1 cup walnuts or pecans (optional, coarsely chopped)
Instructions
Step 1: Preheat the Oven and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or oil, or line it with parchment paper for easy removal.
Step 2: Prepare the Zucchini
- Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out excess water to prevent the bread from becoming soggy.
Step 3: Mix Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Step 4: Mix Wet Ingredients
- In a large bowl, beat the eggs and then add Greek yogurt, brown sugar, granulated sugar, vegetable oil, and vanilla extract. Mix until smooth.
Step 5: Combine Wet and Dry Ingredients
- Slowly fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Step 6: Add Zucchini and Nuts (Optional)
- Gently fold the grated zucchini into the batter, followed by the optional nuts.
Step 7: Bake the Bread
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too much, cover loosely with aluminum foil.
Step 8: Cool and Serve
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- Zucchini Draining: Make sure to squeeze out the moisture from the grated zucchini to prevent the bread from becoming too soggy.
- Room Temperature Ingredients: Use eggs and Greek yogurt at room temperature to achieve a smoother batter.
- Mix-Ins: Feel free to customize this bread with your favorite mix-ins, such as chocolate chips, dried fruits, or seeds.
- Storage: Store the bread in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days. You can also freeze the bread for up to 3 months for longer storage.
- Check for Doneness: Every oven is different, so check the bread with a toothpick after 55 minutes. If it comes out clean, it’s done! If not, continue baking, checking every 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the loaf)
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg