Greek Yogurt Zucchini Bread: A Moist and Healthy Twist on a Classic

There’s something incredibly comforting about the smell of fresh-baked bread wafting through the kitchen, especially when it’s a loaf you can feel good about. The first time I tried baking Greek yoghurt zucchini bread, it wasn’t just a way to use up extra zucchini—it was the beginning of a new favorite in our house. Moist, flavorful, and loaded with subtle sweetness, this bread checks every box for a wholesome treat.

If you’re a fan of quick breads but want something lighter and more nourishing, this loaf delivers. Thanks to protein-rich Greek yoghurt, you get that rich texture without overloading on oil or butter, making it perfect for breakfast, snacking, or sharing with family and friends.

What Is Greek Yoghurt Zucchini Bread?

Greek yoghurt zucchini bread is a modern upgrade to the traditional zucchini loaf. Replacing part of the fat with thick, tangy yoghurt gives you a softer, moister crumb with added nutritional benefits. The zucchini adds texture and natural moisture while melting seamlessly into the batter, making it ideal even for picky eaters.

While classic zucchini bread relies heavily on oil, sugar, and sometimes chocolate chips, this version balances health and flavor. It’s versatile, subtly sweet, and easily customizable—whether you want it wholesome or indulgent.

Why You’ll Love This Recipe

This isn’t just another quick bread—it’s a recipe you’ll come back to week after week. Here’s why:

Healthier but Satisfying

• Replaces part of the fat with Greek yoghurt, reducing calories
• Adds moisture without heaviness
• Packed with fibre from zucchini

Great Texture and Taste

• Moist but not soggy
• Slight tang from yoghurt balances the sweetness
• Hints of cinnamon and vanilla for warmth

Flexible and Freezer-Friendly

• Makes great muffins or mini loaves
• Easy to slice and toast
• Freezes beautifully for up to 3 months

Key Ingredients Overview

To get the best results, let’s look at the essential ingredients and why they matter:

If you use whole wheat flour, try white whole wheat for a milder taste. You can also substitute part of the flour with almond flour for a slightly nutty twist.

How to Make Greek Yoghurt Zucchini Bread

It’s a simple process that doesn’t require a stand mixer—just a few bowls and a loaf pan.

Prep Your Zucchini

• Wash and grate finely
• Please place it in a clean towel and squeeze out the moisture
• You want it damp, not dripping

Mixing the Batter

1. Whisk wet ingredients: Greek yoghurt, eggs, oil (if used), vanilla, sugar/honey.y
2. In a separate bowl, mix dry ingredients: flour, leaveners, cinnamon, salt
3. Combine wet and dry until just mixed—don’t over-stir
4. Fold in zucchini and optional add-ins (like nuts or chocolate chips)

Bake

• Pour into a greased 9×5 loaf pan
• Bake at 350°F for 50–60 minutes, or until a tester comes out clean
• Let cool completely before slicing

Use a cooling rack like this wire rack to avoid sogginess at the bottom for best results.

Tips for Moist and Flavorful Bread

Use Full-Fat Greek Yoghurt

While you can use low-fat, full-fat gives the best moisture and structure.

Squeeze the Zucchini Well

Too much water = gummy bread. After grating, squeeze the zucchini. Cheesecloth or a kitchen towel works best.

Don’t Overmix

Over-stirring develops gluten and makes the loaf tough. Mix until just combined.

Bake in the Center Rack

Even baking is key. Position your loaf in the middle of the oven to prevent over-browning on top.

Variations and Add-Ins

This base recipe is endlessly flexible. Here are some fun ideas:

To make it celiac-friendly, you can substitute the flour with a gluten-free baking mix (like King Arthur or Bob’s Red Mill 1:1).

How to Store and Freeze

If stored correctly, freshly baked Greek yoghurt zucchini bread stays good at room temperature for 2–3 days.

Room Temperature

• Wrap tightly in foil or store in an airtight container
• Keep in a cool spot, away from sunlight

Refrigerator

• Lasts up to 5–6 days
• Store in a sealed bag to avoid drying out

Freezing

• Slice and wrap individual pieces in plastic
• Store in a freezer-safe bag
• Freeze for up to 3 months
• Thaw at room temp or microwave in short bursts

Serving Suggestions

Want to elevate your slice? Try these ideas:

• Toasted with a dab of butter or almond butter
• Slathered with cream cheese and topped with berries
• Paired with a hot mug of chai latte or cold brew
• Layered with Greek yoghurt and fruit in a breakfast parfait
• Used in lunchboxes for a hearty, mess-free snack

If you’re adventurous, it also works as a base for mini trifles or breakfast sandwiches.

Nutrition Benefits of Greek Yoghurt and Zucchini

Here’s why this bread is more than just tasty:

It’s a great option if you’re trying to reduce sugar or incorporate more vegetables into your baking.

Common Mistakes to Avoid

• Skipping the squeeze: Not draining zucchini leads to soggy, underbaked bread.
• Using regular yoghurt: It’s too thin—only use Greek yoghurt
• Overmixing the batter: This leads to a tough loaf
• Overbaking: Dry bread means you’ve baked it too long—check at the 50-minute mark
• Wrong pan size: A 9×5-inch loaf pan works best—others may affect rise and texture

More Zucchini Bread Recipes to Try

Looking for variations? Here are a few other My Mama Recipes favorites:

• Classic zucchini bread – the one that started it all
• Chocolate zucchini muffins – for chocolate lovers
• Savoury zucchini-cheddar loaf – ideal for brunch or soup pairing

Each has its own personality, but all are perfect ways to use garden zucchini or make a comforting snack.

Get inspired with more mouthwatering recipes! Follow me on Facebook, Pinterest, and subscribe to YouTube for new cooking ideas every week.

Greek Yogurt Zucchini Bread: A Moist and Healthy Twist on a Classic

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• Author: Maha Al-Sayed
• Total Time: 1 hour 10 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

This Greek Yogurt Zucchini Bread is a moist, protein-packed twist on the classic zucchini loaf. Made with fresh zucchini, Greek yogurt, and warm spices, it’s perfect for a healthier snack, breakfast, or freezer-friendly treat.

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Ingredients

Scale 1x2x3x

• 1 ½ cups grated zucchini (squeezed dry)

• 1 cup Greek yogurt (full-fat preferred)

• 2 large eggs

• ½ cup oil or melted butter

• ¾ cup brown sugar or honey

• 2 teaspoons vanilla extract

• 1 ½ cups all-purpose flour (or white whole wheat flour)

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground cinnamon

• ¼ teaspoon salt

• Optional: ½ cup chopped nuts or chocolate chips

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Instructions

• Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.

• In a large bowl, whisk together Greek yogurt, eggs, oil or butter, brown sugar or honey, and vanilla.

• In a separate bowl, mix flour, baking soda, baking powder, cinnamon, and salt.

• Combine the wet and dry ingredients until just mixed.

• Fold in the grated, squeezed zucchini and optional add-ins.

• Pour the batter into the prepared loaf pan and smooth the top.

• Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean.

• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not skip squeezing excess water from zucchini—it’s crucial to avoid sogginess.

Substitute part of the flour with almond flour for a nuttier texture.

To make muffins, bake at 350°F for 18–22 minutes.

Freezes well for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Quick Bread
• Method: Baking
• Cuisine: American

Keywords: greek yogurt zucchini bread, healthy quick bread, zucchini recipes, summer baking, moist zucchini bread, high protein baking