Delicious Greek Yogurt Zucchini Bread That Everyone Will Love
This delicious Greek yogurt zucchini bread is incredibly moist, tender, and rich with a subtly sweet and spiced flavor. It's a perfect way to use up zucchini and makes a wonderful breakfast, snack, or dessert.
Equipment
- 9x5 inch loaf pan
- mixing bowls
- whisk
- Measuring cups and spoons
- grater
- wire rack
- toothpick
- Muffin tin (optional)
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
- 2 eggs
- ½ cup plain Greek yogurt 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
- ½ cup chopped nuts walnuts, pecans, or almonds, optional
- ½ cup chocolate chips optional
Variations
- Gluten-free flour blend for gluten-free version
- Coconut yogurt for dairy-free version
- Banana or applesauce for lower sugar version
- Seeds for nut-free version
Serving Suggestions
- Ice cream for dessert
- Honey for dessert
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
- In a large bowl, whisk the eggs, Greek yogurt, sweetener, vanilla extract, and coconut oil or melted butter until smooth.
- Stir the grated and squeezed zucchini into the wet ingredients until it's evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix. Fold in any optional add-ins like nuts or chocolate chips if desired.
- 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.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Muffin Conversion
- To make muffins, pour the batter into a lined muffin tin. Bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean.
Notes
Do not peel the zucchini; grate and squeeze out excess moisture to prevent a dense texture. Overmixing the batter will result in a dense loaf. Bread can be served warm with ice cream or honey for dessert.