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.
Ingredients
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
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