Greek Yogurt Zucchini Bread

A Moist and Healthy Treat

Zucchini bread is a beloved classic, but have you ever tried making it with Greek yogurt? This Greek Yogurt Zucchini Bread recipe is a healthier twist on the traditional version, offering a moist and flavorful loaf with added protein and a rich, tender crumb. Whether you’re looking for a nutritious breakfast, a wholesome snack, or a light dessert, this recipe is perfect for anyone who enjoys baking with simple, wholesome ingredients.

Why You’ll Love This Recipe

  • Moist and Tender – Greek yogurt makes this bread exceptionally soft without the need for excess oil or butter.
  • Healthier Alternative – Using whole wheat flour, natural sweeteners, and zucchini adds fiber and nutrients.
  • Versatile and Customizable – You can easily adjust the ingredients to fit dietary preferences, whether you prefer gluten-free, dairy-free, or sugar-free options.
  • Kid-Friendly – Even picky eaters will enjoy this subtly sweet and spiced bread.
  • Great for Meal Prep – This loaf stores well and can be frozen for future snacks.

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour (or whole wheat flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg (optional)
  • ½ teaspoon salt

Wet Ingredients:

  • 2 eggs
  • ½ cup Greek yogurt (plain, full-fat or low-fat)
  • ½ cup brown sugar or honey
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil or melted butter
  • 1 ½ cups zucchini, grated and squeezed dry

Optional Add-ins:

  • ½ cup chopped nuts (walnuts, pecans, or almonds)
  • ½ cup chocolate chips

Kitchen Equipment Needed

  • Loaf pan (9×5 inch recommended)
  • Mixing bowls
  • Whisk
  • Spatula
  • Grater
  • Measuring cups and spoons
  • Wire rack
  • Parchment paper (optional, for easy removal)

Step-by-Step Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.

3. Combine Wet Ingredients

In a separate large bowl, whisk together the eggs, Greek yogurt, brown sugar or honey, vanilla extract, and melted coconut oil or butter until smooth.

4. Incorporate Zucchini

Stir in the grated and squeezed zucchini until evenly distributed throughout the wet mixture.

5. Mix Everything Together

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing, as this can make the bread dense. If desired, fold in chopped nuts or chocolate chips.

6. Bake the Bread

Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool & Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keeps fresh for up to a week in a sealed container.
  • Freezer: Wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Recipe Variations and Swaps

  • Gluten-Free: Use a gluten-free flour blend.
  • Dairy-Free: Replace Greek yogurt with a dairy-free alternative like coconut yogurt.
  • Lower Sugar: Substitute honey with mashed bananas or applesauce for natural sweetness.
  • Nut-Free: Omit the nuts or replace them with seeds like sunflower or pumpkin seeds.

What to Serve with Greek Yogurt Zucchini Bread

  • Breakfast: Pair with scrambled eggs and fresh fruit for a balanced morning meal.
  • Snack: Enjoy with a cup of tea or coffee in the afternoon.
  • Dessert: Warm a slice and serve with a scoop of vanilla ice cream or a drizzle of honey.

Frequently Asked Questions

Can I make this into muffins?

Yes! Pour the batter into a lined muffin tin and bake at 350°F (175°C) for 18-22 minutes.

Do I need to peel the zucchini?

No, the skin is soft and full of nutrients. Simply grate it and squeeze out excess moisture.

Can I use a sugar substitute?

Yes! You can use coconut sugar, stevia, or monk fruit sweetener in place of brown sugar or honey.

Why did my zucchini bread turn out dense?

Overmixing the batter or not squeezing enough moisture out of the zucchini can lead to a dense texture.

Can I add other mix-ins?

Absolutely! Try adding dried cranberries, shredded coconut, or a swirl of peanut butter for extra flavor.

Final Thoughts

Greek Yogurt Zucchini Bread is a nutritious and delicious way to enjoy a homemade baked good with a healthier twist. Whether you’re meal-prepping for the week or just indulging in a cozy treat, this loaf is sure to satisfy.

If you enjoyed this recipe, please share it with your friends and family! Don’t forget to subscribe to our blog for more delicious and healthy recipes. Happy baking!

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