Greek Yogurt Zucchini Bread

Greek Yogurt Zucchini Bread is a delightful twist on a classic recipe, combining the moistness of zucchini with the creamy tang of Greek yogurt. This bread is fluffy yet dense, creating a satisfying texture that makes it hard to resist. The health-conscious ingredients and the natural sweetness from honey ensure it’s a treat you can feel good about indulging in. Perfect for breakfast, an afternoon snack, or even dessert, this versatile bread quickly becomes a family favorite.

I first stumbled upon Greek Yogurt Zucchini Bread on a rainy afternoon, nudged by a craving for something warm and comforting. The thought of enjoying a slice, generously spread with butter and paired with my favorite cup of tea, instantly lifted my spirits. What makes this recipe truly special is how easily it comes together, utilizing ingredients often found in your pantry. So, if you’re looking for a dependable, tasty way to use up those summer zucchinis or simply want something deliciously healthy, I invite you to try this remarkable Greek Yogurt Zucchini Bread!

How to Make Greek Yogurt Zucchini Bread

1. Preheat the oven: Set your oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan with butter or nonstick spray. This will ensure your bread comes out effortlessly.
2. Whisk wet ingredients: In a medium bowl, combine 1/3 cup avocado oil, 1/2 cup honey, 1 large egg, 1/2 cup plain Greek yogurt, and 1 and 1/2 teaspoons pure vanilla extract. Whisk these together until thoroughly blended and smooth.
3. Mix dry ingredients: In a large bowl, combine 1 and 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Stir them together until well mixed.
4. Combine wet and dry: Pour the wet ingredients into the bowl of dry ingredients. Gently whisk until just combined. Be careful not to overmix; the batter will be thick and somewhat lumpy.
5. Fold in zucchini and add-ins: Carefully fold in 1 cup shredded zucchini and the optional orange zest and add-ins if you’re using any. This is where you can make it your own!
6. Pour and sprinkle: Spread the batter evenly in the prepared loaf pan. If you like, lightly sprinkle the top with coarse sugar for a bit of sparkle.
7. Bake: Place the pan in the oven and bake for 50–55 minutes. At about the halfway mark, loosely tent the bread with aluminum foil to prevent over-browning. You’ll know it’s done when a toothpick inserted into the center comes out clean.
8. Cool: Once baked, remove the bread from the oven and allow it to cool in the pan on a wire rack for about 1 hour. Once cool, transfer the bread from the pan to the rack to cool completely before slicing.
9. Slice and enjoy: Serve warm or at room temperature. Any leftovers can be covered and stored at room temperature for up to 4 days or in the refrigerator for up to a week.

Storing & Reheating

To store your Greek Yogurt Zucchini Bread, keep it covered at room temperature for up to 4 days. If you want it to last longer, refrigerate it in an airtight container for up to a week. You can even freeze slices for up to 3 months; just ensure they’re wrapped well in plastic wrap or foil to prevent freezer burn. When you’re ready to enjoy, simply thaw and pop it in the toaster for a quick warm-up or reheat in the oven at 350°F (175°C) for about 10 minutes. Just a heads up—texture and flavor might change slightly after freezing, but it will still be delicious!

This healthy Greek Yogurt Zucchini Bread isn’t only easy to whip up, but each bite is filled with comforting flavor and delightful textures. Experiment with your favorite add-ins and feel free to adjust the sweetness. I can’t wait for you to take a slice and enjoy this nutritious treat!

Recipe FAQs

Can I use other sweeteners instead of honey?

Absolutely! Maple syrup or agave nectar can be great alternatives. Just keep in mind that they may slightly alter the flavor profile and texture.

Is this zucchini bread gluten-free?

You can make a gluten-free version by substituting the all-purpose flour for a gluten-free flour blend. Ensure that it has a good binding agent to maintain the texture.

How do I know when my bread is done baking?

The best test is to insert a toothpick into the center of the bread; if it comes out clean or with just a few crumbs, it’s ready! The edges should be slightly golden as well.

Can I make this bread in advance?

Yes, you can! This bread stores well. Make it a day ahead for a gathering, and it will be even more flavorful the next day. Just make sure to store it properly!

Feel free to experiment and explore! Enjoy your baking adventure!

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Greek Yogurt Zucchini Bread

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• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

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Description

This Greek Yogurt Zucchini Bread is not only moist and flavorful, but it’s also quick to prepare. Key ingredients like honey and yogurt add a delightful sweetness, making it an ideal choice for a healthy snack or breakfast option.

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Ingredients

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• 1/3 cup (76g/80ml) avocado oil, olive oil, or melted coconut oil
• 1/2 cup (180g/120ml) honey
• 1 large egg, at room temperature
• 1/2 cup (120g) plain greek yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (130g) shredded zucchini
• 2 teaspoons orange zest (optional)
• 3/4 cup (95g) chopped walnuts, (115g) raisins/dried cranberries, or (135g) chocolate chips (optional)
• coarse sugar, for sprinkling (optional)

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Instructions

1. Preheat your oven to 350°F (177°C) and grease an 8.5×4.5-inch loaf pan with butter or nonstick spray.
2. In a medium bowl, combine the oil, honey, egg, yogurt, and vanilla, whisking until well blended.
3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add the wet ingredients and whisk until just combined, being careful not to overmix. Fold in the zucchini, orange zest, and any add-ins if desired.
4. Evenly spread the batter into the prepared loaf pan and sprinkle with coarse sugar on top if using.
5. Bake for 50–55 minutes, covering loosely with foil halfway through to prevent the top from burning. Check with a toothpick for doneness; it should come out clean.
6. Once baked, let the bread cool in the pan on a rack for 1 hour. Carefully remove from the pan and continue cooling on the rack.
7. Slice and serve the bread. Store leftovers covered at room temperature for up to 4 days or in the refrigerator for 1 week.

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Notes

Greek yogurt can be a great substitute for oil or butter if you prefer a lower-fat option.
Try adding nuts or dried fruit for extra texture and flavor.
Ensure your zucchini is well-drained to avoid making the bread too moist.

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Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 10g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg

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