Greek Yogurt Zucchini Bread

There’s something incredibly comforting about the aroma of freshly baked bread wafting through the kitchen, especially when it’s a loaf that combines health and indulgence in one bite. This Greek Yogurt Zucchini Bread is a delightful blend of moist zucchini and the creamy richness of Greek yogurt, taking only about an hour from start to finish. The moisture from the zucchini keeps it tender, while the Greek yogurt adds a subtle tang, ensuring each slice is simply irresistible.

This recipe is perfect for anyone looking to enjoy a nutritious snack or breakfast option. Ideal for using up seasonal zucchini or just when you need a quick sweet fix, it’s also great for meal prep. You can store it at room temperature for a few days, or in the fridge for longer freshness.

Why You’ll Love This Recipe

• Moist and tender texture thanks to shredded zucchini.
• Easy to prepare with just one bowl for wet ingredients.
• Uses Greek yogurt for a protein boost and a unique flavor.
• Perfectly spiced with cinnamon for a warm, comforting taste.

What You’ll Need

To make this delicious bread, gather the following ingredients:

For the Wet Ingredients

• 1/3 cup oil
• 1/2 cup sugar
• 1 egg
• 1/2 cup Greek yogurt, plain or vanilla
• 1 1/2 tsp vanilla
• 1 1/4 cups shredded zucchini, squeeze out excess moisture

For the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon

Greek yogurt can be substituted with sour cream for a similar texture.

Substitutions & Swaps

• Use coconut oil instead of vegetable oil.
• Substitute honey for sugar if preferred.
• Try almond flour for a gluten-free version.
• Replace zucchini with other grated vegetables, like carrots.

How to Make It

Get ready to indulge in a delicious loaf of zucchini bread with these simple steps.

1. Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease your loaf pan.

2. Mix Wet Ingredients

In a medium mixing bowl, combine oil, sugar, egg, Greek yogurt, and vanilla. Mix in the shredded zucchini until well blended.

3. Whisk Dry Ingredients

In a separate mixing bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon, ensuring a uniform mixture.

4. Combine Mixtures

Add the dry ingredients to the wet ingredients and mix until just combined. Avoid over-mixing for a tender loaf.

5. Bake

Pour the batter into the greased loaf pan and bake for 1 hour, or until a knife comes out clean when inserted into the center.

How to Store It

Fridge: Store in an airtight container for up to one week.
Freezer: Yes, it can be frozen for later enjoyment.
Reheat: Microwave in 15-second intervals until warmed through.

Tips for Best Results

• Squeeze as much moisture from the zucchini as possible to prevent a soggy loaf.
• Allow the bread to cool completely before slicing for cleaner cuts.
• Feel free to add nuts or chocolate chips for added texture and flavor.

Serving Suggestions

• Enjoy a warm slice with a pat of butter.
• Pair it with your favorite spread, like cream cheese or nut butter.
• Serve as a delightful snack with tea or coffee.