Greek Yogurt Zucchini Bread Recipe

Greek Yogurt Zucchini Bread Recipe is one of those treats that sneaks veggies into your snack time without anyone batting an eye. I’ve been making this bread for years, and honestly, it’s become a staple in my kitchen. Moist, flavorful, and just the right amount of sweet, it’s a winner every time. Plus, the Greek yogurt adds a nice tang and keeps the bread super tender.

Why You Should Try Greek Yogurt Zucchini Bread Recipe

Have you ever found yourself with a mountain of zucchini and no clue what to do with it? This bread is the answer. It turns those humble green veggies into a tasty loaf that feels almost indulgent but still has a bit of healthiness going on. The Greek yogurt swaps out some of the fat and adds protein, so you’re not just eating sugar and carbs.

Also, it’s ridiculously easy to throw together. Even if you’re not a baking pro, this recipe won’t judge you. The texture is soft, the flavor balanced, and it keeps well for days if it lasts that long.

Variations I’ve Tried

I like to switch things up depending on my mood or what I have on hand. Here are a few versions that worked really well:

• Walnut crunch: Toss in a handful of chopped walnuts for some texture.
• Chocolate chip surprise: Add a half cup of chocolate chips for a sweeter twist.
• Spiced up: A dash of nutmeg or allspice alongside the cinnamon gives a cozy vibe.
• Citrus zing: A bit of lemon zest brightens the whole loaf.

Ever tried adding shredded carrot instead of zucchini? It works too, but zucchini’s moisture really makes the bread extra soft.

Adaly Kandice

Greek Yogurt Zucchini Bread

A moist and flavorful zucchini bread made with creamy Greek yogurt for extra tenderness and a subtle tang.

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 220

Ingredients

  

• 2 cups grated zucchini
• 1 cup Greek yogurt
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Instructions

 

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, whisk together the sugar, oil, eggs, Greek yogurt, and vanilla extract until smooth.
3. In another bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Fold in the grated zucchini.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For extra moisture, you can add 1/4 cup chopped walnuts or chocolate chips. Avoid overmixing batter to keep bread tender.

Serving Ideas for Greek Yogurt Zucchini Bread

This bread is super versatile when it comes to serving:

• Warm with a pat of butter or cream cheese.
• Toasted lightly and spread with nut butter for a protein boost.
• Sliced thin for a snack alongside your afternoon coffee.
• Crumbled over yogurt or ice cream for a bit of texture.

Honestly, it’s good enough to eat plain, but a little extra something never hurts.

Tips for Greek Yogurt Zucchini Bread Recipe

Want to avoid common hiccups? Here are some nuggets of wisdom:

• Squeeze out excess moisture from the zucchini if it seems watery. Too much liquid can make the bread soggy.
• Use fresh baking soda and baking powder to ensure proper rise.
• Don’t overmix the batter; a few lumps are okay.
• Measure flour correctly—spoon it into your cup and level it off rather than scooping directly from the bag.
• Let the bread cool completely before slicing to prevent crumbling.

Leftovers and Storage

This bread keeps nicely at room temperature for about 3 days if wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge for up to a week. You can also freeze slices individually by wrapping them in foil or plastic wrap, then placing them in a freezer bag. Just thaw or toast when you’re ready to eat.

Common Mistakes to Avoid

A few things I’ve learned the hard way:

• Using too much zucchini without draining it leads to a gummy loaf.
• Overbaking dries out the bread; start checking early.
• Skipping the Greek yogurt or substituting it with something too watery messes with texture and flavor.
• Forgetting to preheat the oven means uneven baking.

Nutrition Facts (per serving)

• Calories: 220 kcal
• Carbohydrates: 30 g
• Protein: 7 g
• Fat: 6 g
• Fiber: 2 g
• Sugar: 18 g

This recipe manages to sneak in some protein and fiber, making it a bit more satisfying than your average sweet bread. Plus, you get a serving of veggies without even realizing it. What’s not to like?