Go Back

Greek Yogurt Zucchini Bread

A delightful and moist zucchini bread made with Greek yogurt, offering a healthy twist to your baking with warm spices and optional mix-ins.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Greek
Calories: 175
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1/3 cup canola, vegetable, or melted coconut oil
  • 1/2 cup honey or organic blue agave Choose based on your preference
  • 1 large egg
  • 1/2 cup plain Greek yogurt
  • 1 and 1/2 teaspoons pure vanilla extract
Dry Ingredients
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon Add more for a spicier flavor if desired
Mix-ins
  • 1 cup shredded zucchini Ensure it's finely shredded for better distribution
  • 2 teaspoons orange zest Optional for added flavor
  • 3/4 cup chopped walnuts, raisins, or chocolate chips Optional add-ins

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan to prevent sticking.
  2. In a medium bowl, whisk together the oil, honey (or agave), egg, Greek yogurt, and vanilla extract until fully combined and smooth.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together until even.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined, ensuring not to over-mix the batter.
  5. Fold in the shredded zucchini, along with any optional ingredients like orange zest or walnuts for added flavor and texture.
  6. Spread the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the loaf cool in the pan for a few minutes, then carefully transfer it to a wire rack to cool completely before slicing.

Notes

To ensure your Greek Yogurt Zucchini Bread is perfectly moist, be careful not to over-mix the batter. You can substitute half of the all-purpose flour with whole wheat or almond flour for a nuttier flavor.